← All recipes

FareShare Gazette -- May 2010 Recipes

This FareShare Gazette -- May 2010 Recipes recipe uses Light Olive Oil, Linguine Pasta, Olive Oil, Garlic Minced, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1 lb
• 2 tbsp
• 2 clove
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   For the lemon infused olive oil

2. 2

   Combine 1/2 cup of olive oil and the zest of one lemon in a small bowl.

3. 3

   Set aside.

4. 4

   Bring a large pasta pot or other pot of salted water to a boil over high heat.

5. 5

   When boiling reduce to a medium boil, add the linguine and cook until tender but still firm, stirring occasionally.

6. 6

   Reserve about 1 cup of the liquid to thin the final mixture if needed.

7. 7

   Meanwhile, in a large heavy skillet, warm two tablespoons of olive oil over medium heat.

8. 8

   Add the shallots, salt, pepper, lemon juice and garlic, saute for two minutes.

9. 9

   Add the shrimp and cook until pink, about 5 more minutes.

10. 10

    Toss to combine.

11. 11

    Pour the infused olive oil through a fine strainer, mesh sieve, or strainer lined with cheese cloth, over the mixture.

12. 12

    Add a little of the pasta water if needed.

13. 13

    Add the chopped parsley.

14. 14

    Toss to combine.