Linguine with Shrimp and Lemon Oil

INGREDIENTS

• 1/2 cup extra-virgin olive oil
• 2 tablespoons olive oil
• 1 pound linguine pasta
• 3 ounces arugula (about 3 packed cups)
• 1 lemon, zested
• 2 garlic cloves, minced
• 16 ounces frozen shrimp
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon salt
• 1/4 cup lemon juice (about 2 lemons)
• 2 shallots, diced
• 1/2 teaspoon freshly ground black pepper