Sunday, May 5, 2013

Lemon-Olive Shrimp Linguine

We made this the other night for dinner and it was delicious.  Light and refreshing and the very next night I was craving it again!  The only change that I would make would be to add some color to the dish.  I will admit that I forgot to buy the capers on my shopping list so that could have solved the problem before it begun.

1 to 2 pounds uncooked, peeled & deveined shrimp
2 T - extra virgin olive oil
2 or 3 tsp - Adams Reserve Rub seasoning
12 to 16 oz - linguine pasta
1/4 c - heavy cream
1/2 c - lemon vinaigrette
1/4 c - capers, rinsed and drained (optional)

Lemon Vinaigrette  (1/2 cup):
1 tsp - Dijon mustard
1 1/2 T - finely grated lemon zest
2 T plus 1 1/2 tsp - freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 T - extra-virgin olive oil

  • Cook pasta according to package directions.  Drain Well.
  • Meanwhile, toss shrimp with oil and seasoning.  Heat a large skillet over medium-high heat 3 minutes. Saute shrimp 2 minutes or until just beginning to turn pink.
  • Stir in vinaigrette  cream and capers; reduce heat to medium and bring to a boil.  Simmer 3 minutes or until mixture begins to thicken.  
  • Ladle shrimp mixture over cooked pasta and serve immediately
  • I use extra cream.  For the two of us, 3/4 cup to 1 cup will suffice.  
  • For the two of us I only cooked about 2 handfuls of shrimp, not measuring.  I'd rather not have the cooked seafood leftovers.  It's best to make it fresh when possible.
  • The original grocery store recipe called for a brand name pre-made lemon-olive vinaigrette from a bottle.  Because I don't like using pre-made ingredients I chose to find my own lemon vinaigrette recipe.  The recipe used is from Martha Stewart.
  • Adam's Reserve Rub can be substituted with any seasonings that you would like.

~xoxo, hugs and quiches
Angela O'


  1. so the olives are in the dressing - corect? I personally don't like olives - but if they are diced/chopped fine I won't notice!!! It sounds good - but oh so many calories!!!! Love ya - Nannie

    1. No olives. Just olive oil. I actually hate olives too, literally stick a sock in my mouth and gag me. I guess that the word oil has been omitted from the recipe title because by adding the other ingredients it became a vinaigrette.

      ~xoxo, hugs and quiches,
      Angela O'