Linguine With Shrimp And Lemon Oil

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1/2 cup extra-virgin olive oil

1 lemon, zested

1 pound linguine pasta

2 tablespoons olive oil

2 shallots, diced

2 garlic cloves, minced

1 pound shrimp, fresh or thawed frozen, peeled and deveined

1/4 cup lemon juice (about 2 lemons)

1 teaspoon salt

1/2 teaspoon freshly groun black pepper

3 ounces arugula (about 3 packed cups)

1/4 cup chopped fresh flat-leaf parsley

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