Mediterranean Pasta With Shrimp

This recipe is inspired from Linguine with Sun-Dried Tomatoes, Olives, and Lemon courtesy of Giada De Laurentiis

I made a few changes to make it my Mediterranean Pasta Dish….

These fresh and healthy ingredients come together to make a blend of delicious flavors…tangy, tart, sweet, & smooth. Just toss over hot linguine and dinner is done! Fast, Easy & Fresh are three things I’m always looking for in recipes.

giadapasta

Ingredients

1 pound linguine pasta (I use the good stuff because you can taste the difference in flavor and texture…trust me)
1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained (do not rinse)
1 cup (4 ounces) medium green olives, pitted
1 packed cup fresh basil leaves
1 clove garlic, roughly chopped
1/3 cup extra-virgin olive oil (again, use the good stuff for this since it’s not cooked you want that authentic flavor)
Zest and juice of 1 medium lemon
1 can of artichoke hearts, drained
1 cup grated Parmesan
Salt and freshly ground black pepper

Directions

Bring a large pot of water to a boil over high heat and add a splash of olive oil. Add the linguine and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.

While your pasta is cooking, combine the sun-dried tomatoes, olives, basil, garlic, olive oil, artichoke hearts, lemon zest &lemon juice in food processor. Pulse until blended but still chunky.

Add the Parmesan cheese to the pasta and toss well. Pour the blended mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

Optional: I love this dish with shrimp and the best thing is that the shrimp is added at the very end so if there are non-shellfish eaters in your group, they can easily forgo the shrimp.

Shrimp – roast, grill or saute medium sized shrimp and place on top of pasta- serve!

Perfect Pairing: ice cold Sauvignon-Blanc (Oyster Bay)