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linguini salt shrimp pepper extra-virgin olive oil garlic couple lemon oregano handful white wine flat leaf feta cheese crumbles
Viewed: 54 - Published at: a year agoIngredients
- 1 pound linguini
- Salt
- 1 pound medium to large shrimp deveined and peeled, tails removed
- Pepper
- 1/3 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Couple pinches red pepper flakes
- 1/2 lemon, zested and juiced
- 2 sprigs oregano, finely chopped
- Handful pitted kalamata olives, chopped
- 1/2 cup white wine, eyeball it
- 1/2 cup chopped flat-leaf parsley
- 1 cup feta cheese crumbles
Method
- Place a large pot of water on the stove to boil.
- Salt water and cook pasta to al dente.
- Season the shrimp with salt and pepper.
- While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic.
- When garlic is brown, remove and reserve.
- Add shrimp and cook 3 to 4 minutes.
- Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more.
- Remove from heat.
- Add a ladle of starchy pasta cooking water to sauce and some lemon juice.
- Remove the sauce from the heat.
- Drain pasta and add to the skillet.
- Let pasta soak in juices for a minute then toss with parsley and feta.
- Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible.
- Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
