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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.


  • 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


  • 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.


Rate or Review

Reviews (2 reviews)

  • sandy275 | 02/24/2019

    Very good! I didn't change a thing. Just used less shrimp and less pasta for 2 people.

  • sandy275 | 02/15/2019

    I made this twice and we loved it. Simple, quick and delicious! I pretty much followed the recipe. I go heavy on garlic and added more crushed red pepper flakes. It was just 2 of us so I used 3/4 lb of large shrimp. A little less olives and lemon to taste.

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