September 23, 2011

Day 16: Linguine with Shrimp and Lemon Oil

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.

Last night I was feeling a bit adventurous and tried Giada De Laurentiis' Linguine Recipe for today's brown-bag.  We've never had pasta that is not either tomato-based, cream-based or pesto.  So when I stumbled upon this recipe online, I was excited to try it out. My family loves lemon-dishes and most of all, shrimp!  It's a perfect combination.
I included the recipe as well for easy reference.

Linguine with Shrimp and Lemon Oil

Recipe courtesy Giada De Laurentiis
Prep Time:
10 min
Inactive Prep Time:
Cook Time:
15 min
4 to 6 servings
Linguine with Shrimp
& Lemon Oil


For the lemon oil:

  • 1/2 cup extra-virgin olive oil
  • 1 lemon, zested

For the pasta:

  • 1 pound linguine pasta
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 16 ounces frozen shrimp
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 lemon, zested
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces arugula (about 3 packed cups)
  • 1/4 cup chopped fresh flat-leaf parsley


For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
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 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp 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. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

* Shellfish

Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

Hash Corned beef
with toast & grapes
And of course, my 3rd grader wanted his own brown-bag menu.  And this is what he brought to school today, which he enjoyed munching it as early as breakfast time.  Hash Corned beef, Toast and Grapes.  This should be my next project.  Learn to make my own corned beef so it would be a healthier option for kids to eat.  No need to worry about preservatives, plus it's always fresh.

I wish everyone a hearty meal.

Have a great weekend ahead of you!  
See you next week, which is our final week of the challenge. 

Related Posts Plugin for WordPress, Blogger...