Summer Linguine with Shrimp (or Langostinos) with Primo Lemon or Harissa Olive Oil
Primo Fused Lemon Olive Oil will add more of a citrus flavor. Primo Harissa Olive Oil will add more of a “heat/spicy” flavor.Langostino is the Spanish word for prawn…there are several types of prawns…saltwater prawns are part of the lobster family…freshwater prawns are more similar to shrimp and look like a cross between a lobster and a shrimp. You can find these frozen at Costco and are an excellent substitute for shrimp.
- 1 lb linguine pasta
- 2 shallots diced
- 2 garlic cloves minced
- 1 lb Shrimp or Langostinos
- ¼ cup lemon juice (about 2 lemons)
- 1 lemon zested
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 3 oz. arugula (about 3 packed cups)
- ¼ cup chopped fresh parsley
- ½ cup Primo Fused Lemon or Harissa olive oil
- Grated Italian Pecorino Romano cheese
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.
- Drain pasta, reserving 1 cup of the cooking liquid.
- Meanwhile, in a large, heavy skillet, warm Primo Fused Lemon or Harissa olive oil (your preference) over medium heat.
- Add the shallots and garlic and cook for 2 minutes.
- Add the Shrimp or Langostinos and cook until pink, about 5 minutes.
- Add the cooked linguine, lemon juice, lemon zest, salt and pepper.
- Toss to combine.
- Turn off the heat and add the arugula.
- Add some of the cooking water to desired consistency.
- Add chopped parsley and Italian Pecorino Roman cheese to the pasta and toss to combine.
- Serve immediately.