Feb 19, 2011

IHCC: Using Your Noodle

I Heart Cooking Clubs' theme this week is "Using Your Noodle."  We're talking pasta, people!

Being a carboholic, you'd think I'd be as happy as fettuccine bathed in Alfredo.

You'd be wrong. 

Major rut I'm talking about. 
Or maybe major crabbiness?  No...no.  Of course not. 

Inspecting Giada's pasta recipes, I was channeling some inner Goldilocks.  

This one was too time consuming.  That one had ingredients that were too expensive.  This one used too much summer produce (better saved for another season).  Giada.  Dare I say it?  Queen of Pasta.  And I can't find a stinkin' pasta recipe that's juuuust right!

But then I saw that a local store had beautiful Gulf shrimp on sale.  And Kim of Stirring the Pot talked about her obsession with shrimp.  That made me want shrimp even more.  And it made me think of my own obsession: lemon. 

And it all finally clicked.  A recipe I've seen during past IHCC themes.  A recipe that fit all my nit-picky criteria. 

Giada's Linguine w/ Shrimp & Lemon Oil

~ We simply don't have arugula here.  I used baby spinach instead.  Spinach is another obsession of mine anyway.

~ The garlic was doubled, some red pepper flakes thrown in, and I didn't strain the lemon oil, meaning double the lemon zest.

~ I think green onions and lemon are made for each other.   So I added 2 green onions.  By now my family knows that if we're having something lemony, green onions are going in too
...and they better not say boo about it.

~ I had really high hopes for this recipe.  It didn't disappoint.  This pasta wasn't too bland.  This pasta wasn't too lemony.  This pasta was just right.

Also linking up with

Presto Pasta Nights #202 coming up on Friday, Feb. 25.  It will be hosted by Beth Anne of The Seventh Level of Boredom 

Linguine with Shrimp and Lemon Oil
adapted from Giada's Kitchen by Giada De Laurentiis

For the lemon oil
1/4 c extra virgin olive oil
zest of 1 lemon
Combine the olive oil and lemon zest and set aside.

For the pasta
3/4 lb linguine
2 Tbsp olive oil
3-4 Tbsp finely chopped onion
4 cloves garlic, minced
1 lb shrimp, peeled and deveined
1/4 tsp red pepper flakes
zest of 1 lemon
juice of 2 lemons
1 tsp salt
1/2 tsp black pepper
4 c baby spinach
2 green onions, chopped
1/4 c chopped parsley

Bring a large pot of salted water to a boil. Add the pasta and cook al dente (8-10 minutes). Drain, reserving 1 cup of pasta water.

Heat the olive oil in a large skillet. Cook the onion and garlic for a few minutes. Add the shrimp and season with red pepper flakes. Cook until shrimp are pink. Stir in the lemon zest and juice. Toss in the pasta along with the salt and pepper. Add the lemon oil, spinach, green onion, and parsley and toss again until well mixed and the spinach has wilted. If needed, add a small amount of pasta water until desired consistency is reached.


  1. I always sub spinach for arugula also. Just can't find it.

  2. Shrimp...mmmmmmm....we love it with the garlic combo. Great looking post!

  3. It sounds great to me! What time's supper?

  4. I loved this one too, delicious! And I approve of all your adjustments to the recipe - in fact I think I made many of the same ones myself!

  5. It looks delicious--I love all the changes you made. Nothing like a quick dish with lots of flavor.

  6. This looks just wonderful to me - and I love your additions! I frequently have to substitute spinach for arugula as well, since we can't get those types of produce in my area very easily.
    Thanks for contributing to Presto Pasta Nights this week!

  7. Oh yes! This recipe has caught my eye several times, but like you I can never find arugula. I definitely going to give this a go with spinach. It looks beautiful!

    Thanks for the shout out! We're having shrimp for dinner again tonight :)

  8. This dish has got it all! Shrimps, pasta,lemon and spinach or arugula. Actually, arugula is about the only green I have any success with growing.

  9. I really like the sound of the lemon oil in there, imagine it all tasting very fresh and delicious!


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