Linguine with Grilled Shrimp and Black Olives
Elevate your pasta night with this vibrant Linguine with Grilled Shrimp and Black Olives recipe! Juicy grilled shrimp, marinated in olive oil and perfectly charred, are paired with briny black olives, sweet cherry tomatoes, and a refreshing hint of lemon zest to create a medley of Mediterranean flavors. Tossed with tender linguine and a fragrant garlic- and red pepper-infused olive oil sauce, this dish strikes the perfect balance of light and savory. Fresh parsley adds a pop of color and herbaceous flair, while optional Parmesan cheese lends a touch of creamy decadence. Ready in just under 40 minutes, this quick and easy recipe makes a stunning weeknight dinner or an elegant dish for entertaining. Perfectly customizable, this zesty pasta creation will transport your taste buds straight to the shores of the Mediterranean!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 lb raw shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 4 units garlic cloves, minced
- 1 cup black olives, pitted and sliced
- 1 cup cherry tomatoes, halved
- 1 unit lemon, juiced and zested
- 0.25 cup fresh parsley, chopped
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
While the pasta cooks, preheat a grill or grill pan over medium-high heat. In a bowl, toss the shrimp with 1 tablespoon of olive oil, salt, and pepper.
Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from the grill and set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes and black olives to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the cooked linguine, grilled shrimp, lemon juice, and lemon zest. Toss everything together, adding reserved pasta water a little at a time until the pasta is coated in a light sauce.
Season with additional salt and black pepper to taste. Stir in the fresh parsley, reserving a bit for garnish.
Divide the linguine among serving plates, garnish with the remaining parsley, and sprinkle with grated Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
