Sunday, September 14, 2008

Lemon Pepper Linguine with Spicy Mediterranean Shrimp Sauce

Lemon Pepper Linguine with Spicy Mediterranean Shrimp Sauce
Hands on time: 20 minutes (time to boil the water and cook the pasta)

Serves 4

1 box lemon pepper linguine (or whatever long skinny pasta you choose)
2tbsp olive oil
¼ cup Kalamata olives, pitted and sliced
¼ cup sun dried tomatoes (I use the ones packed in oil), sliced
1-2 large cloves garlic, minced
1-2 tbsp fresh oregano, finely chopped
1-2 tbsp fresh parsley, finely chopped
Pinch of red chili pepper flakes (more if you like it really spicy)
1 tbsp fresh lemon zest
1 lb/375g large raw shrimp (40-60 in a bag of frozen), shelled
½ cup white wine

Fresh parsley or oregano, finely chopped (as garnish)

1. Boil pasta in lots of water with 1 tbsp salt for time specified on package.

2. While 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 couple of minutes to reduce the alcohol in the sauce.

3. Drain 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 as a garnish.

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