Linguine with Shrimp & Lemon Oil

This dish is as seen on the Cooking Channel. Again. A light, quick and easy entrée that can be whipped up in a jiffy. And again, I diverged from the original recipe in places.

A couple hours ahead of time I zested a lemon into some olive oil. Then I watched some television.

When it was time to get down to it, I boiled some salted water in which to cook the linguine. The pasta is cooked until al dente.

While the pasta cooks, olive oil is heated in a large skillet. Sliced scallions and garlic are added and cooked until softened. Shrimp are added and cooked until pink. This takes about five minutes. To the skillet are then added the cooked, drained linguine, lemon juice, lemon zest, salt and pepper. This is tossed to combine. Arugula and chopped flat-leaf parsley are then added. The lemon zest is strained from the olive oil and the oil is added to the skillet and tossed to coat the pasta. The zest is discarded.

That's all there is to it. I told you it was quick and easy.

Bon appétit!