If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I always love shrimp pasta, and when I found lemon pepper linguine in a local shop, I knew it would be a match made in Heaven. If you can't find lemon pepper, any pasta will do. —RuthD
- 13 ounces lemon pepper linguine
- 2 tablespoons extra virgin olive oil
- 1/4 cup cured kalamata olives, pitted & coarsely chopped
- 1/4 cup sundried tomatoes, in oil, sliced
- 2 garlic cloves, minced
- 1-2 tablespoons fresh oregano leaves, chopped
- 1-2 tablespoons fresh flat leaf/Italian parsley, chopped
- 1-2 pinches red chili pepper flakes
- 1 tablespoon fresh lemon zest
- 1 pound large raw shrimps, peeled
- 1/2 cup dry white wine
- Chopped parsley for garnish
- Boil pasta in a large pot o well salted f water for time specified on package.
- While the pasta is boiling, heat a medium sized skillet, and sauté the olives, tomatoes, garlic, chili pepper flakes and herbs for 3 minutes or until fragrant over medium heat. Add the shrimp and cook for 2-3 minutes, turn and cook for another 1-2 minutes. Raise the temperature to high and add the white wine. Bring to a boil, toss and cook for a minute or two to reduce the alcohol in the sauce.
- Drain the pasta when it’s al dente and place in a large serving bowl (reserve ¼ cup of cooking liquid). Add the shrimp & "sauce". Taste for seasoning and add a little more red chili pepper flakes, more fresh herbs and either cooking liquid or drizzle of extra virgin olive oil.
- Garnish with more parsley and serve with a salad.
- This recipe was entered in the contest for Your Best Seafood Pasta
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.