K.I.S.S Recipe: Shrimp and Lemon Oil Pasta


* my adaptation of Giada De Laurentiis Recipe for Linguine with shrimp and lemon oil *

This is dish is something special that I make, that my beau absolutely loves. This is coming from a guy who wasn’t much of a seafood and veggie eater before he met yours truly. The first time I made this dish was Valentine’s Day 2011. I wanted to make a romantic fancy meal without the super messy kitchen and possibility of it being a total epic fail. It has been a keeper since then. Unfortunately, my oldest daughter has a fish and seafood allergy so I can not vouch this one for being a “bundle of mayhem approved” meal. This meal pairs great with some white wine, candle light, and ambient music to set the tone for a date night in. It can be easily doubled and not to mention it also makes AMAZING leftovers!



To make the lemon oil you will need:

  • 1/2 cup of extra virgin olive oil
  • 1 large lemon, zested

To make the pasta you will need:

  • 1 box of Linguine Pasta (1 pound)
  • 1 tablespoon of mince garlic
  • 16 ounces of shrimp (uncooked, cleaned and deveined)
  • 1/4 cup of lemon juice (fresh squeezed not bottled. You will need about 2 good size lemons or more depending on the size of the lemons you purchase)
  • 1 lemon zested
  • Steamed Broccoli, fresh spinach, or fresh Arugula  (whatever you like veggie wise)


Lemon Oil:

This needs to be done in advance. I usually do it the night before but it can be done a few hours ahead. If you do it the night before the oil will extract the most flavor from the lemon zest. If it is done a few hours before, the oil will have a slight less present lemon flavor. Also you can add more or less zest depending on your taste profile.


In a small container (I use one that has a lid, if you don’t have one just cover a bowl with plastic wrap). Combine the oil and lemon zest. Cover and set aside.


Bring a large pot of salted water to bowl over high heat. Be sure to add a little drizzle of olive oil to the water to prevent the noodles from sticking.


Your shrimp should already be completely thawed out and clean. You will need a large skillet. You can either drizzle the pan with some olive oil, use a little butter, or spray non-stick spray (whatever your preference is). Heat the pan, add the shrimp and season to your liking.


I usually cook the shrimp during the last few minutes (last 6 minutes) of the pasta being al dente because shrimp cooks pretty fast.


This is also a good time to steam the broccoli if you are using broccoli. I prefer the steam in bag veggies because this mama is lazy.


Add in zest from 1 lemon while the shrimp is cooking. 20170829_183214

Cook the shrimp until it is pink and there is no more grey/white showing20170829_184044

Once pasta is done, drain and return it to the pot. Add shrimp, oil, and toss in the green aspect of your choice.



Don’t forget the salt and pepper!20170829_184832

Sometimes I add in a little more lemon zest after everything has been combined because my beau really loves lemon. I serve this in a large bowl or on a large plate with bread sticks or just some good old Texas toast.


That’s it! Not too complicated right? I hope you enjoy this easy to make pasta dish!






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