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Mediterranean Delights
Linguine with Grilled Shrimp and Black Olives
Serves 4-6
24 Medium shrimp (1 1/2 lbs), peeled and deveined, tails off (optional)
Salt
Freshly ground black pepper
12 oz to 1 lb linguine*
8 Tbsp olive oil
4 to 5 cloves garlic, finely sliced
5 to 6 vine-riped tomaotes, cored and roughly chopped
1 cup brine-cured black olives, pitted and coarsely chopped (such as Kalamata)
3/4 cup freshly chopped basil leaves
*For a gluten-free recipe--substitute rice noodles for the linguine. The Thailand variety is very similar in size to linguine and tastes light and fresh. The rice noodles usually require pre-soaking in water prior to boiling.
1. Heat the grill. You can use an indoor grill for this recipe. Rinse shrimp in cold water and pat dry. Thread the shrimp onto skewers. Sprinkle with salt and freshly ground black pepper.
2. Grill on medium-high for 3 to 4 minutes per side. Shrimp should be opaque throughout when cut in the center. Remove from grill, remove from skewers, and chop the shrimp into 3 pieces each. Set aside covered.
3. Bring a large pot of salted water to a boil and cook linguine for 8 to 10 minutes. Do not overcook.
4. Meanwhile, heat 6 tablespoons olive oil in a skillet over medium heat until just hot, add the garlic and cook, stirring frequently, for just 2-3 minutes. Add the chopped tomatoes and cook over medium heat for 5 minutes.
5. Drain pasta. Drizzle with a little olive oil (the remaining 2 tablespoons). Pour tomatoes over pasta and toss lightly. Top with olives, basil and shrimp. Serve hot. Enjoy!!
2. Grill on medium-high for 3 to 4 minutes per side. Shrimp should be opaque throughout when cut in the center. Remove from grill, remove from skewers, and chop the shrimp into 3 pieces each. Set aside covered.
3. Bring a large pot of salted water to a boil and cook linguine for 8 to 10 minutes. Do not overcook.
4. Meanwhile, heat 6 tablespoons olive oil in a skillet over medium heat until just hot, add the garlic and cook, stirring frequently, for just 2-3 minutes. Add the chopped tomatoes and cook over medium heat for 5 minutes.
5. Drain pasta. Drizzle with a little olive oil (the remaining 2 tablespoons). Pour tomatoes over pasta and toss lightly. Top with olives, basil and shrimp. Serve hot. Enjoy!!
