Sunday, February 9, 2020

Lemon & Shrimp Linguini Pasta

I've recently gotten back on Intermittent Fasting, for those that are not familiar, its a practice  where you don't eat for an entire period of a minimum 16 hours. I am currently doing 22 hours, with means my stomach has tremendously shrunk, so I have been looking for light dishes that will fill me up.

Now, here we have two of my favorite things, which is seafood and pasta. It's exactly what I have been looking for. I know we are in the midst of winter and I really should've posted this recipe in the summer, but I needed a quick fix.


  • 2 Lemons
  • 1 Cup Olive Oil
  • 1 lb of frozen shrimp
  • 2 garlic cloves
  • 2 shallots 
  • 1 pack of linguine pasta
  • 1tsp salt
  • 1 cup arugula 
  • 1/2 cup parsley 


1) zest a one lemon Into a 3/4 of a cup olive oil and set aside.
2) Cook pasta according to directions on package.
3) In a pan add olive oil, garlic and shallots, saturate until tender, add shrimp & salt(shrimp is ready as soon as it turns pink; don't overcook)
4) zest a lemon over the mix and add lemon juice.
5) add pasta to shrimp mix and turn off stove.
6} add parsley & arugula 
7) pour the lemon, oil you put aside, over the entire mix

1 comment

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