Shrimp Linguini with Lemon and Olives

Pair With: Mendel Semillon

This delicious and EASY dish pairs well with the Semillon because the buttery richness of the castelvetrano olives. Plus the shrimp make a nice foil to the silky texture and apple notes of the wine. The lemon and briney capers play against the rich mouthfeel of the Semillon.

Ingredients:

• 16 oz. linguini (durum wheat or gluten-free)

• Kosher salt

• 4 tablespoons Extra Virgin olive oil

• 1 ½ lbs. extra-large shrimp (26-30 per lb.), peeled and deveined

• 2 large cloves garlic, chopped

• Finely grated zest of 1 large lemon plus juice

• 1 cup pitted Castelvetrano olives, quartered or rough chop

• 1 tablespoon capers

• ¼ cup chopped fresh Italian parsley

Directions:

Bring a large pot of water to a boil and throw in a couple of tablespoons of kosher salt.  Cook the linguine until al dente.

Meanwhile, heat 2 tablespoons olive oil in a large sauté pan.  Add the shrimp and cook until starting to turn pink, stirring constantly.  Add chopped garlic, lemon zest and juice, olives and capers. Sauté until shrimp are cooked through and finish with fresh parsley.  Remove from heat.

Toss hot, drained pasta with the shrimp mixture in the pan, adding the remaining 2 tablespoons of olive oil.  Taste for seasoning and serve with Mendel Semillon.

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