Pepper Olive Shrimp Linguine

Pepper Olive Shrimp Linguine

  • prep
  • cook
  • 4 servings


  • 12 ounces dried linguine

  • 4 tablespoons extra virgin olive oil

  • 8 ounces fresh white or cremini mushrooms, sliced

  • 1 tablespoon minced garlic

  • 1 teaspoonchopped fresh thyme

  • ½ teaspoon crushed red pepper flakes

  • 2 jarred roasted red peppers, sliced into 1-inch strips

  • 1 (2.25 ounce) can Lindsay Sliced Black Ripe Olives, drained

  • 1 pound peeled and deveined raw shrimp

  • Salt and black pepper to taste

  • 1 tablespoon chopped fresh parsley

  • ¼ cup grated Parmesan cheese

Cooking Directions

  1. Bring a large pot of water to a boil and cook the linguine according to package directions.

  2. Meanwhile, heat the olive oil in a 10-12-inch skillet over medium-high heat. Add the mushrooms and cook until they soften and begin to release liquid 3-5 minutes.

  3. Stir in the garlic, thyme, crushed red pepper, red peppers, olives and shrimp. Season with salt and pepper to taste. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 5 minutes.

  4. Drain the linguine and add to the skillet. Sprinkle with the parsley and cheese and toss gently. Serve warm.