However, I'm not a total jerk, and I have decided to dedicate a little more time to editing this next HNTC video.
So, please enjoy this latest version of How Not To Cook.
Source: Food Network.com
- 1/2 (c)up Extra-Virgin Olive Oil
- 1 Lemon (zested)
- 1 lb Linguine Pasta
- 2 (T)ablespoons Olive Oil
- 2 Shallots (diced) [we used green onions]
- 2 Garlic Cloves (minced)
- 16 oz Frozen Shrimp
- 1/4 c Lemon Juice
- 1 Lemon (zested)
- 1 (t)easpoon salt
- 1/2 t Freshly Ground Black Pepper
- 3 oz Arugula [we used Spinish Leaves]
- 1/4 c Fresh Flat-Leaf Parsley (chopped)
Step 1: For the lemon oil, combine the olive oil and the lemon zest in a small bowl and reserve.
Step 2: 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 (~8-10 minutes). Drain pasta, reserving 1 cup of the cooking liquid.
Step 3: Meanwhile, in a large, heavy skillet, warm the olive oil over medium heat. Add shallots and garlic and cook for 2 minutes.
Step 4: Add the shrimp and cook until pink (~ 5 minutes).
Step 5: Add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine.
Step 6: Turn off the heat and add the arugula. 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.
Step 7: Add the chopped parsley to the pasta and toss to combine. Serve immediately.
5 Items Of Note:
1. There is actually no MEASURABLE difference between a dry measuring cup and a liquid one. Whichever one is easiest for you to use for measuring is the one you should use. Check it out at Kitchen Savvy.
2. Be careful what you ask for when you suggest to your cooking partner that she do something other than "watch a pot boil".
3. Read the entire recipe before you assume that "THE OLIVE OIL" means the lemon zested, 1 cup version rather than the 2 teaspoon version.
4. Verify that the frozen shrimp you bought is in fact shelled, deveined and without tails.
5. I'm certain there is a lesson here about what sized pot to use for various pasta amounts, but I still haven't learned it.