This is a pasta dish that is unlike any other. If you have never had pasta with a hint of lemon,
you’re in for quite a surprise. It makes the pasta dish very light and the flavors of the arugula,
shrimp and lemon are such a delightful blend that it’s easy to have seconds and thirds! Fresh
Gulf shrimp are recommended but frozen, uncooked shrimp work just fine. Bon Apetit!!
Ingredients you will need:
• 1 lb of pasta of your choice
• 2 lemons
• 20 shrimp (if frozen, defrosted and peeled)
• 6 Shallots
• 1 box or bag of baby arugula
• 2 cloves of garlic
• White wine
• Olive oil
• Salt
• Pepper
Begin by removing the zest or bright yellow rind from both lemons. A zester can be bought
at the supermarket but using the smallest grating of a cheese grater works too. Keep the zested
lemons on the side. You will be using the juice later. Add the zest to 3/4 cup of olive oil and
let sit. This step works best when done some time before the meal as the flavor from the zest
infuses into the olive oil.
Finely chop the shallots and garlic and toss into a pan with some olive oil and sauté, adding
a bit of salt, pepper and dashes of wine to keep shallots and garlic from browning. When the
shallots are nice and soft, almost melted, remove from heat and place in a bowl with it’s liquid.
Bring water to boil and add pasta.
Using the same pan from the shallots, add a bit mo ɔ