Summer Linguine with Shrimp (or Langostinos) with Primo Lemon or Harissa Olive Oil

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.