Monday Munch: Linguine with Shrimp and Lemon Oil
I am a huge fan of pasta, but during the spring and summer some pastas can be too hearty and overwhelming. I certainly don’t want to forgo one of my favorite types of food, but I was thinking I had to, especially since, like many of you, I am trying to get into bikini shape.
Thankfully, Giada De Laurentiis has a delicious and healthy pasta in her cookbook, Giada’s Kitchen: New Italian Favorites. This pasta is light, fresh, easy-to-make and most importantly, it won’t ruin your plans for that perfect summer body!
Enjoy!
Ingredients:
- Linguine
- Lemon zest from 1 large lemon
- 1/2 cup of EVOO
- 2 tablespoons of EVOO
- 1/2 diced yellow onion
- A few tablespoon of garlic
- A couple of handfuls of spinach
- Juice of 1 large lemon
- Salt & Pepper
- Cooked, peeled, deveined, shrimp
Directions:
1. Pour the EVOO into a small bowl and add the lemon zest from 1 large lemon, then set this lemon oil aside.
2. Boil the linguine for about 10-11 minutes
3. When the linguine has about 2-3 minutes left, add the 2 tablespoons of EVOO to a large pan on medium heat.
4. Once the EVOO starts to get warm, add the yellow onion, garlic, spinach and saute for a few minutes.
5. Next add the juice of 1 large lemon to the pan, as well as some s&p.
6. In the meantime, drain the linguine, add to the large pan, and mix everything well.
7. Transfer the contents of the large pan into a large bowl, add shrimp, and pour the lemon oil all over making sure to coat everything.
Mix everything around and let it cool off a couple of minutes.
