INGREDIENTS
16 oz
Shrimp, frozen
3 oz
Arugula
1/4 cup
Flat-leaf parsley, fresh
2
Garlic cloves
2
Lemon
2
Shallots
1/4 cup
Lemon juice
1 lb
Linguine pasta
1/2 tsp
Black pepper, freshly ground
1 tsp
Salt
1/2 cup
Olive oil, extra-virgin
2 tbsp
Olive oil