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
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Ingredients
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13 ounces
lemon pepper linguine
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2 tablespoons
extra virgin olive oil
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1/4 cup
cured kalamata olives, pitted & coarsely chopped
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1/4 cup
sundried tomatoes, in oil, sliced
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2
garlic cloves, minced
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1-2 tablespoons
fresh oregano leaves, chopped
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1-2 tablespoons
fresh flat leaf/Italian parsley, chopped
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1-2 pinches
red chili pepper flakes
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1 tablespoon
fresh lemon zest
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1 pound
large raw shrimps, peeled
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1/2 cup
dry white wine
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Chopped parsley for garnish
Directions
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Boil pasta in a large pot o well salted f water for time specified on package.
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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.
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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.
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Garnish with more parsley and serve with a salad.
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