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Linguine with Shrimp and Green Olive Pesto

Servings: 6

The green of spinach linguine sets the pink shrimp off in a pretty way in this quick and easy pasta dish, but regular linguine works great, too.


  • Kosher salt
  • 1 cup green olives, preferably picholine, pitted
  • 1 cup fresh flat-leaf parsley leaves; plus more finely chopped for garnish
  • 3/4 cup plus 3 Tbs. extra-virgin olive oil
  • 1/3 cup roasted unsalted almonds; more for garnish, if you like
  • 10 fresh basil leaves
  • 1 tsp. fresh lemon juice; more to taste
  • 1 lb. large (31 to 35 per lb.) shrimp, peeled and deveined
  • 1 medium clove garlic, very thinly sliced
  • 1/8 tsp. red pepper flakes; more to taste
  • 1 lb. linguine, preferably spinach


  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, in a blender, combine the olives, parsley, 3/4 cup of the oil, the almonds, basil, lemon juice, and 1/4 tsp. salt, and purée until smooth. Transfer to a large serving bowl and season to taste with more salt and lemon juice.
  • Meanwhile, in a large skillet, heat the remaining 3 Tbs. oil over medium heat. Add the shrimp and cook, stirring frequently, for 3 minutes. Add the garlic, pepper flakes, and 1/2 tsp. salt, and cook just until the shrimp are opaque and cooked through, 1 to 2 minutes more. Remove from the heat.
  • Cook the linguine following package directions until al dente. Reserve 1/4 cup of the cooking water, and then drain the pasta. Add the pasta to the pesto along with 2 Tbs. of the cooking water and toss to combine, adding more as needed to thin the sauce. Serve topped with the shrimp and any pan juices, the chopped parsley, and additional nuts and pepper flakes, if you like.


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