Linguine with Shrimp and Lemon Oil

I love when dishes come about like this.  I looked at what we had in the fridge, entered those items into google and added “recipe” to the end.  Google brought me a lovely recipe from Giada de Laurentiis, which was close enough. The original is listed as above.  Below is what I actually made.

1/4 cup olive oil
3/4 lb linguine pasta, cooked
2 Tbsp Olive Oil
1/2 Red onion, quartered and thinly sliced
2 giant cloves of garlic, crushed
1 cup mushrooms, halved
1 lb. large shrimp, thawed in cool water if frozen
1/4 cup lemon juice
zest of one large lemon
1 tsp kosher salt
1/2 tsp black pepper
2 big handfuls arugula (probably 4 cups)
1/4 cup fresh flat-leaf parsley
1/4 cup shaved parmesan

Cook pasta in salted water if not already cooked. (We had leftover pasta we just dunked in hot water for a bit.

In a large frying pan, heat olive oil. Add onions and cook until somewhat softened, 5-6 minutes. Add garlic and saute for another minute or two. Add mushrooms and saute for 3-4 minutes. Add shrimp, lemon juice, lemon zest, salt and pepper and cook until shrimp is done – about 4-5 minutes. Drain pasta, saving some of the pasta water. Add pasta to the frying pan, along with the arugula. Toss to combine and wilt the arugula. If it seems too dry, add a couple of spoons of the pasta water.  Top with fresh parsley and shaved parmesan.

Serve. Come back for seconds. Bring bread to clean the frying pan out, then sigh wistfully because every golden drop is gone.

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