- 1 box (12 oz) linguine
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs peeled and deveined shrimp
- 1 bulb fennel, cored, thinly sliced
- 1/2 sweet onion, thinly sliced
- 3 garlic cloves, sliced
- 1/2 cup chopped pitted Kalamata olives
- 1/2 cup fresh parsley, chopped
- Bring a pot of lightly salted water to a boil. Add linguine and cook 9 minutes or until al dente.
- Meanwhile, in a small bowl, whisk 2 tbsp of the olive oil with the lemon juice, zest, salt and pepper. Set aside.
- Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add shrimp. Saute 1 minute; flip and saute 1 to 2 more minutes, until just cooked. Remove to a plate. Add remaining 1 tbsp olive oil to skillet; stir in fennel and onion. Cook 7 minutes, until softened. Stir in garlic; cook 1 minute. Stir in reserved olive oil lemon mixture. Bring to a simmer and cook 1 minute.
- Remove cooked pasta from pot with tongs and add to skillet, along with 1 cup of the pasta water, the cooked shrimp and olives. Bring to a simmer and cook 1 minute. Stir in parsley. Serve immediately.
Katie: This dish turned out interesting. Not bad, but interesting. The separate flavors in the dish took some getting used to; however, when you had a little bit of everything in one bite, it was good.
Potter: I agree with Katie. This dish by no means was the same with every bite and the few bites that had all the flavors were the few that were really good. The rest was just kind of ok. Surprisingly it was the olives that really brought the flavors together and there really wasn't enough of it in the dish. Not sure if I didn't chop it small enough or really just needed to add more but it would have helped. And as a final thought, in no way would I have called this dish lemony.