Lemony Shrimp Linguine

By connieo

Ingredients

• 1 box (12 oz) whole wheat linguine
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice, plus 1 Tbsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 lbs peeled & 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

Details

Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from familycircle.com

Preparation

Step 1

1. Bring a pot of lightly salted water to a boil. Add linguine & cook 9 minutes or until al dente.
2. Meanwhile, in a small bowl, whisk 2 Tbsp of the olive oil with the lemon juice, zest, salt & pepper. Set aside.
3. Heat 1 Tbsp of the olive oil in a large skillet over medium heat. Add shrimp. Saute 1 minutes. flip & saute 1 to 2 more minutes, until just cooked. Remove to a plate.
4. Add remaining 1 Tbsp olive oil to skillet; stir in fennel & onion. Cook 7 minutes, until softened. Stir in garlic cook 1 minute. Stir in reserved olive oil-lemon mixture. Bring to a simmer & cook 1 minute.
5. Remove cooked pasta from pot with tongs & add to skillet, along with 1 cup of the pasta water, the cooked shrimp & olives. Bring to a simmer & cook 1 minute. Stir in parsley. Serve immediately.