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
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
