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Recipe

Lemony Linguine with Shrimp and Green Olives

Scott Phillips

Servings: 4

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

Ingredients

  • 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

Nutritional Information

      Calories (kcal) : 650
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 260
      Sodium (mg): 1050
      Carbohydrates (g): 68
      Fiber (g): 5
      Sugar (g): 2
      Protein (g): 47

Preparation

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

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