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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!

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Linguine with Shrimp and Lemon Oil
Recipe courtesy of Giada De Laurentiis
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

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
2 shallots, 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
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Directions

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 shallots 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 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. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

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How to Make Giada’s Linguini with Shrimp and Lemon Oil | Everyday Italian | Food Network

48 Comments

  1. She is very pretty but she has made a career out of wearing low cut tops that show her cleavage and bending over a lot for the camera.

  2. Learn to speak English, quit being so critical and enjoy the fact that we have a bounty of FOOD!!! ALL good things American…

  3. P.S. Add it if it's missing!!! Use some of your own taste and quit relying so much on a VIDEO!!! LWL

  4. 2/11/20: So….the vitriol for Ms DeLaurentiis continues? That's pretty…. sad!! I'm just pleasantly surprised at the variety of TASTY food there is, that has less calories and less fat in them!! Garlic? Tastes good and….is good for me? Bring it on!! Plus….I found that cutting down on portion size helps ALOT!! It takes MUCH….. discipline!! Watching her shows has made me consume an INCREASING amount of vegetables, and…I KNOW…..that's a GREAT thing!!

  5. This needs garlic salt, freshly ground black pepper, crushed red pepper flakes, more garlic, maybe some parm

  6. Did you notice that the garlic has roots and means grown in America. Chinese garlic by law must be scrapped off.

  7. Best idea I've learned for flavorful pasta….undercook it by a couple of minutes then mix into your pan of sauce, put the heat on very low and cover. Let it be for 2 to 3 more minutes. Anything like cooked seafood or chicken that risks turning rubbery, just remove it from the pan and set aside for the time being. Add it back at the very end.

  8. 1. Cut away just before Giada spits her chewed mouthful into the spit bucket. 2. I don't know what kind of Italian family SHE grew up in, but everyone one the Italian branch of MY family uses a spoon to twirl a forkful of pasta in to ensure that, when you shove the forkful into your pie hole, you don't have danglers of noodles hanging out of your gob, which you bite off and allow to fall back into your dish. I've seen cud-chewing cows with better manners.

  9. I make this recipe often, but add a pinch of red pepper flakes and sliced artichokes (slightly browned with the shallots and garlic). True LOVE & YUM!!

  10. My most vivid memory related to her was in this episode where she was cutting this mango, and I was so shocked to see her cut the skin so thick that she cut through all the flesh and then she threw them away! I thought that was being so wasteful and it was more than 10yrs ago but that just really disappointed me

  11. I’ve been making this for 5 years off and it’s been a favorite for us.

  12. I love Giada not one of the haters, but did anyone else notice she didn’t taste the shrimp in her bite but commented on its flavor? It was all pasta lol. Either she faked it or they cut it out, either way bad optics.

  13. I made her Seafood Stew for the 7 Fish Dinner we do Christmas Eve every year, my Wife and I this year were handed the reigns of the kitchen and making the dinner. Namely crabs and Lobster, everything else is store bought, so I decided to try her Stew, my Cousin had not one, not two but THREE SERVINGS! it was a sucess. Couldn't have done it without you Giada, Bellisimo!

  14. Heads up.
    She's not going by actual time or explaining every little thing.
    This recipe is for "pros" so prepare everything in advance and expect it to not come out right the first time.
    It's good but annoying that she doesn't describe everything in detail.
    Yes. I know it seems she does.
    But it takes a couple rounds.
    Just saying.
    Main thing being…
    Don't over cook shrimp.
    Best tip.
    Plus I added a ton of Parmigiano

  15. I hate chefs that assume everyone watching their videos are also chefs.
    Way too fast and ridiculous as to expect YouTube viewers to be able to follow this.
    If you took an extra ten minutes to break it down and also give the temps of cooking I would be so frustrated.

    Also why I won't try anymore of your recipes.
    And your voice is as annoying as it gets

  16. Alessandro de Souza do Brasil bom dia muita ME DAR Licença com TODO Respeito MUito obrigado Giada Giada muita muita muita Saúde Pará A A toda a sua família Itália Macarrão com frutos do mar

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