Linguine with Prawn and Lemon Oil

Instructions

For the lemon oil

1. In a small bowl, combine the olive oil and lemon zest.
2. Set aside for later use.

For the pasta

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook for 8 to 10 minutes or until tender but still firm to the bite, stirring occasionally.
3. Drain the pasta, but reserve 1 cup of the cooking liquid.
4. In a large, heavy skillet, warm the olive oil over medium heat.
5. Add the shallots and garlic and cook for 2 minutes.
6. Add the prawn and cook until they turn pink for about 5 minutes.
7. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine.
8. Turn off the heat and add the arugula.
9. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. Discard the zest.
10. Add some of the cooking water to achieve the desired consistency.
11. Add the chopped parsley to the pasta and toss to combine.

Sailor’s Choice Recommendation:

Best served hot with garlic bread.