I believe in the power of 3. This trio of fabulous, simple-enough-for-any day-of-the-week dish uses these staples: artichokes, red bell peppers, and olives…. AND it’s absolutely delicious. I’ve been making a linguine with peppers, artichokes, green olives and shrimp dish for many moons now. You have to try it. Believe me, you will do a face-plant onto the table.
Linguini with Peppers, Artichokes, Green Olives, and Shrimp
3 Tbsp. olive oil, divided
20 medium shrimp (1/2 pound), peeled and deveined
1 red bell pepper, cut into thin strips
¾ tsp. kosher salt, divided, plus more for pasta water
¾ tsp. ground black pepper, divided
4 garlic cloves, thinly sliced
10 pitted green olives, thickly sliced
1 cup (4 large) canned artichoke hearts, cut into thin wedges
1/3 cup dry white wine, such as Pinot Grigio
2 tsp. chopped thyme
10 ounces linguine
1 Tbsp. unsalted butter
- Bring a large pot of water to a boil. In a large, deep skillet, heat 1 Tbsp. oil. Add shrimp and cook over medium heat, without stirring, until halfway cooked and pink on bottom, about 1 minute. Turn shrimp, then cook for another 30 seconds; until shrimp are barely done. Put shrimp in a medium bowl and set aside. Add remaining oil to skillet. Add red pepper strips along with ¼ tsp/ each salt and pepper, and cook over medium heat, stirring a few times, until softened, about 5 minutes. Add olives, artichokes, wine, and thyme and remove from heat.
- Salt the boiling water, add linguine, and cook until al dente, about 9 minutes. Reserve ½ cup pasta water. Drain linguine and add to skillet. Add reserved shrimp, and any accumulated juices to skillet and cook over medium-high heat about 1 minute, stirring in reserved pasta water 2 Tbsp. at a time. Remove from heat, season with remaining salt and pepper, and stir in butter. Divide among 4 pasta bowls and serve.