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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
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