Lemony Linguine with Shrimp and Green Olives

Lemon zest and juice contribute bright flavor to a quick and easy pasta, making it the perfect antidote to a cold wintry day.

Kosher salt
12 oz. linguine
3 Tbs. extra-virgin olive oil
1-1/2 lb. extra-large shrimp (26 to 30 per lb.), peeled and deveined
1 Tbs. finely chopped garlic
1/8 tsp. crushed red pepper flakes; more to taste
1 heaping cup green olives, such as picholine or Cerignola, or a mix, pitted and chopped
1 tsp. finely grated lemon zest
3 Tbs. fresh lemon juice
1/4 cup finely chopped fresh flat-leaf parsley

1. Bring a large pot of well-salted water to a boil over high heat. Cook the linguine according to package directions until al dente.

2. Meanwhile, heat 2 Tbs. of the oil in a large skillet over medium-high heat. add the shrimp and cook, stirring occasionally, until pink and starting to curl, 3 to 4 minutes.

3. Add the garlic and pepper flakes, and cook, stirring, until fragrant, 5 to 10 seconds. Stir in the olives, the remaining 1 Tbs. oil, and the lemon zest and juice. Remove from the heat.

4. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta and 1/4 cup of the reserved water to the shrimp. Cook over medium-high heat, tossing to coat, about 2 minutes. Add a little more of the reserved water if the pasta seems dry. Season to taste with pepper flakes, and toss with the parsley.

Source: Fine Cooking Lemony Linguine with Shrimp and Green Olives

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