• 3 Ratings



  • Bring a pot of lightly salted water to a boil. Add linguine and cook 9 minutes or until al dente.

  • Meanwhile, in a small bowl, whisk 2 tbsp of the olive oil with the lemon juice, zest, salt and pepper. Set aside.

  • Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add shrimp. Sauté 1 minute; flip and sauté 1 to 2 more minutes, until just cooked. Remove to a plate. Add remaining 1 tbsp olive oil to skillet; stir in fennel and onion. Cook 7 minutes, until softened. Stir in garlic; cook 1 minute. Stir in reserved olive oil/lemon mixture. Bring to a simmer and cook 1 minute.

  • Remove cooked pasta from pot with tongs and add to skillet, along with 1 cup of the pasta water, the cooked shrimp and olives. Bring to a simmer and cook 1 minute. Stir in parsley. Serve immediately.

Nutrition Facts

402 calories; 14 g total fat; 168 mg cholesterol; 582 mg sodium. 49 g carbohydrates; 27 g protein;


3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0