Linguine with Shrimp and Olives

Linguine with Shrimp and Olives.

Linguine with Shrimp and Olives


For 4 Person(s)

For the Pasta:

  • 3 tablespoons extra virgin olive oil
  • 5 cloves garlic, sliced
  • 5 anchovy fillets
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons capers
  • 1/2 cup Gaeta or Kalamata olives, pitted
  • 28 ounces crushed tomatoes
  • 1 pound large shrimp, peeled and deveined, tails still attached


  1. Put a large saute pan over a medium flame and heat the oil.
  2. Add the garlic and anchovies and cook until the anchovies begin to break down, about 1 minute.
  3. Add the red pepper, capers and olives and cook for 2 minutes.
  4. Add in the tomatoes and lower the heat to a simmer.
  5. Add in the shrimp and cook until pink and cooked through, about 3-5 minutes.
  6. Bring a large pot of generously salted boiling water to a boil and drop in the linguine. Cook until al dente and drain.
  7. Add the linguine to the pot and toss for 1-2 minutes over a medium flame.  Serve immediately.



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