Photo by RuthD
RuthD's Notes:
13 ounces lemon pepper linguine Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1/4 cup cured kalamata olives, pitted & coarsely chopped Ask a question about this ingredient
1/4 cup sundried tomatoes, in oil, sliced Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1-2 tablespoon fresh oregano leaves, chopped Ask a question about this ingredient
1-2 tablespoon fresh flat leaf/Italian parsley, chopped Ask a question about this ingredient
1-2 pinch red chili pepper flakes Ask a question about this ingredient
1 tablespoon fresh lemon zest Ask a question about this ingredient
1 pound large raw shrimps, peeled Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
Chopped parsley for garnish Ask a question about this ingredient
Boil pasta in a large pot o well salted f water for time specified on package.
Ask a question about this stepWhile 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.
Ask a question about this stepDrain 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.
Ask a question about this stepGarnish with more parsley and serve with a salad.
Ask a question about this step
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
