Summer Linguine with Shrimp (or Langostinos) with Lemon or Cayenne Olive Oil

1 lb. linguine pasta or homemade pasta
2 shallots, diced
2 garlic cloves, minced
1 lb. shrimp or langostinos
1/4 c. lemon juice (about 2 lemons)
1 lemon, zested
1 tsp salt
1/2 tsp. freshly ground black pepper

3 oz. arugula (about 3 packed cups)
1/4 c. chopped fresh parsley
1/2 c. Lemon or Cayenne (may sub Harissa Olive Oil, or even Peperoncino Garlic Agrumato Olive Oil)
grated Italian Pecorino Romano cheese

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 8-10 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet, warm Lemon or Cayenne Chili Olive Oil (your preference) over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp or langostinos 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 and add the arugula. Add some of the cooking water to desired consistency. Add chopped parsley and Italian Pecorino Roman cheese to the pasta and toss to combine. Serve immediately.

*Tested in Pasta Cooking Class

Note: Langostino is the Spanish word for prawn. There are several types of prawns. Saltwater prawns are part of the lobster family. Freshwater prawns (sometimes called crawfish or crayfish) are more similar to shrimp and look like a cross between a lobster and a shrimp. You can find these frozen at Costco and are an excellent substitute for shrimp.

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