zested shrimp linguine. I love my pasta, but in the past few years with the ‘no cooking with olive oil’ revolution taking place, I’ve had to adjust.
But still, what is a pasta without a good drizzle of olive oil? Just ask Jamie Oliver, who probably buys the stuff by the gallon.
And so, after some testing with the cooking approved oils, grapeseed oil has come out as the clear winner. Due to its light and clean taste, it barely imparts any flavour when cooking. This may not sound like a good thing until you try shrimp sautéed in avocado oil, plus the subsequent drizzle of olive oil (not so good).
So when to add the olive oil? (And you really always should when it comes to pasta). At the end. Add a good grind of lemon zest to the olive oil (currently favouring Seggiano), once the pasta is al dente put in pan with the shrimp (or seafood of choice) and give it a good quick toss (not allowing the oil to reach its smoke point). A favourite of mine year-round.
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roughly 400 g (14 oz) shrimp (preferably fresh)
400 g (14 oz) linguine pasta
zest 2 lemons
juice 2 lemons to serve
2 TBS olive oil
2 tsp grapeseed oil (or cooking oil of choice)
4 cloves garlic, finely minced
1 chile de arbol (or similar small chile), chopped and without seeds
4 TBS parsley, roughly chopped
1 tsp cayenne pepper (or to taste)
salt and pepper to taste
Bring a large pot of salted water to boil over high heat.
Season the shrimp with the cayenne pepper, salt and pepper (all to taste).
Combine olive oil and the zest of the two lemons and set aside.
While the pasta cooks, saute garlic and the chile in the grapeseed oil until lightly brown. Remove the chile and add in the shrimp.
The linguine and the shrimp should be done at roughly the same time (6-7 minutes). Once the linguine is al dente, drain the water and add to the pan with the shrimp. Pour olive oil and lemon zest mixture and toss quickly to mix. Add the chopped parsley and serve straight away with lemon to taste.