Pasta with Shrimp and Lemon Oil

I follow this kitchen blog Live Love Pasta for about four years. And I love this blog written by Kara, Kelly and Cliff, since they always have simple recipe that easy to read. Yes to read, because I never challenge myself to try their recipes. But I love to read the recipes because everything are so yummy and look like easy.

My boys like pasta. And this recipe include arugula, and I love arugula. I never make pasta with the combination of shrimp and lemon. And i just love to try it, aside every excuses I made at previous. So I follow the recipe, i forgot parsley but I don't think it made any different. I didn't have big shallot so I picked 4 small shallots instead of two. And eventually 500 grams of spaghetti are really much. And I made plenty of pasta that could feed a small village.

Notes:
1. I forget my parsley but it's okay
2. I wasn't using juicer to get the lemon juice, I just squeezed the lemon and zest it with small grater
3. If you want to make a whole recipe, please use big skillet
4. Sprinkle chilli powder and parmesan cheese for more tasty pasta.

here what you need

squeeze the lemons and zest the lemon skin

dice shallots and mince the garlic

add lemon zested to olive oil to make a lemon oil

Start cooking your pasta and put aside one cup of pasta water

Saute your shallots and garlic

Throw the shrimp to skillet

cook the shrimp until it beautiful pink colour

Toss the pasta in

Add lemon juice, pepper and salt

add the lemon zested

Turn off the heat and toss the arugula

Add the lemon oil and toss to mix don't let the lemon zest down

better served with chilli sprinkle and parmesan cheese

Please click the recipe to go to original web recipe:

courtesy of live love pasta

courtesy of live love pasta