My friend Ayaz is visiting Boston this weekend -- he's been traveling around the world for a year, so this visit felt like quite the homecoming! To celebrate his arrival and to inaugurate summer, we had a really nice muscat wine in the afternoon -- outside!!! -- and then made this simple dinner of pasta, lemon oil, shrimp, and arugala. Cheers to the best friendships in the world!
Ingredients:
16-19 shrimp
olive oil
arugula
2 cloves of garlic, finely chopped
1 large part of a shallot, finely chopped
the juice of two lemons (about 1/4 cup)
the zest of two lemons
I found several variations of this recipe online that call for "lemon oil," -- in essence, the zest of one lemon infused in 1/2 cup of olive oil. Prepare this dressing first, and set aside. In your frying pan, go ahead and sautee the garlic and the shallots. When they became fragrant, I added about one tablespoon of butter, and then added the shrimp. (I bought de-veined shrimp for this dish, but if you haven't, then you will want to de-vein the shrimp prior to this step!). Be careful not to overcook them; I actually turn each shrimp over after about two minutes, but you can toss the pan or really just stir-fry the shrimp to ensure their speedy and even cooking! Anyway, as they are finishing, add the lemon juice, zest, and salt and pepper. Toss in the linguini, and strain the lemon zest from the lemon oil and pour the infused oil over the dish. Top with arugala and parmesan!
5 comments:
Hey Indu! Looks yummy! You think it would be just as good with tofu instead of shrimp?
Sure! Maybe just marinate the tofu in the lemon juice for a bit before cooking -- great idea!
such an amazing meal -- thank you so much dear friend!
Indu, it always makes me feel so good to look at your blog. . .you have such a zest for life! xo, r:)
Friend -- I learned about zest of life from you! Let us not forget that... : ) Can't wait to see the team of three soon!
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