Linguine with Shrimp and Lemon Oil

As I have mentioned before, I love cooking in my parents' kitchen whenever I go home.  There are many reasons for this -- there is always a stocked pantry, plenty of counter-space, a double oven, every utensil imaginable and the list goes on... BUT the number one reason I like to cook at home is because cooking with someone by your side is so much more enjoyable!

Since we couldn't eat meat on Friday, my parents and I made this pasta while I was home.  It was AMAZING.  My mom has made this many times.  She has used fresh shrimp (in South Carolina), frozen shrimp with tails and frozen shrimp without tails.  She said she definitely recommends the frozen with tails (or the fresh, if you are lucky enough to live in a Coastal town).

Linguine with Shrimp and Lemon Oil
Source:  Giada De Laurentiis
Yields:  4 to 6 servings

For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested

For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
4 scallions, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the scallions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat.

Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.