Mediterranean Shrimp Pasta

Ingredients

• 12 oz large shrimp, peeled and deveined
• 8 oz linguine or spaghetti
• 3 tablespoons extra-virgin olive oil
• 4 whole garlic cloves, peeled
• 1.5 cups cherry tomatoes, halved
• ½ cup kalamata olives, pitted
• 2 tablespoons fresh lemon juice
• ¼ teaspoon red pepper flakes
• 8 leaves fresh basil leaves
• 2 tablespoons fresh parsley, finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. 1

   Fill a large pot with 6 cups of water, add 0.5 teaspoon of kosher salt, and bring to a rolling boil over high heat. This will take about 5 minutes — you want the water actively bubbling before adding pasta.

2. 2

   While waiting for water to boil, pat the 12 oz of large shrimp completely dry with paper towels — removing surface moisture ensures they'll develop a golden, caramelized sear instead of steaming. Set aside on a plate.

3. 3

   Finely mince the 4 garlic cloves on a cutting board and set aside in a small bowl. Halve the 1.5 cups of cherry tomatoes and pit the 0.5 cup of kalamata olives by pressing each gently with the flat side of a knife and discarding the pit. Keep these separate for now.

4. 4

   Once the water reaches a full boil, add the 8 oz of linguine and stir once to separate the strands. Cook according to package directions, stirring occasionally, until the pasta is just barely tender with a slight firmness when bitten — usually 9-11 minutes. Scoop out and reserve 1 cup of pasta cooking water before draining the pasta.

5. 5

   While the pasta cooks, set a 12-inch stainless steel skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates on contact — this signals the pan is ready for the shrimp.

6. 6

   Pour the 3 tablespoons of extra-virgin olive oil into the hot skillet. The oil should shimmer and move freely — if it smokes, lower the heat to medium-high. Immediately add the minced garlic and the 0.25 teaspoon of red pepper flakes. Stir constantly for 20-30 seconds until fragrant. You should smell a rich, toasted garlic aroma — do not let it brown and turn bitter.

7. 7

   Add the dry shrimp to the hot oil in a single layer. Resist the urge to stir immediately — let them sit undisturbed for 1-2 minutes until the side touching the pan turns opaque and pink. You should hear a steady, gentle sizzle. Flip each shrimp over and cook the other side for another 1-2 minutes until the shrimp are uniformly pink and cooked through. The internal temperature should reach 120°F on an instant-read thermometer inserted into the thickest shrimp.

8. 8

   Add the halved cherry tomatoes and pitted kalamata olives to the skillet with the shrimp. Stir gently and cook for 1-2 minutes until the tomatoes just begin to soften and release their juices. You'll notice the oil becoming more vibrant from the tomato juices.

9. 9

   Pour in the 2 tablespoons of fresh lemon juice and toss everything together. Taste a shrimp and a piece of tomato — the flavors should be bright and balanced. Add the cooked and drained linguine directly to the skillet with 0.25 cup of the reserved pasta cooking water. Toss gently and continually, adding more pasta water by the tablespoon if needed, until the pasta is silky and evenly coated with the oil and pan juices, about 1-2 minutes. The pasta should look glossy, not wet or dry.

10. 10

    Taste the pasta and adjust seasoning with a pinch more kosher salt and freshly ground black pepper if needed — remember the shrimp and olives contribute saltiness, so taste before adding more.

11. 11

    Divide the pasta between two shallow bowls or plates. Tear the 8 fresh basil leaves by hand and scatter over the top — tearing instead of chopping releases the fragrant oils. Sprinkle the 2 tablespoons of finely chopped fresh parsley over each portion. Serve immediately while hot, with extra lemon wedges on the side for squeezing at the table.

Tools you’ll need

• large pot
• 12-inch stainless steel skillet
• instant-read thermometer
• cutting board
• knife
• paper towels
• wooden spoon
• tongs
• shallow bowls or pasta plates

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