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When you see the gin, vermouth and olives in the recipe, it looks like I'm making a martini, says Rach. But, no—she's making dirty martini linguini! "It smells so extravagant and delightful," she says. "And it's such a simple, silly, fun dish, and it's so delicious."
For another martini-inspired recipe, check out this Dirty Martini Chicken.
Ingredients
- 20 to 24 medium to large shrimp, peeled, deveined and tails off
- 4 cloves garlic, chopped
- Juice of 1 small lemon
- 3 tablespoons EVOO
- Salt and pepper or red pepper
- 1 pound linguini
- ¾ cup pitted and chopped Castelvetrano or other buttery Italian green olives
- ½ cup gin
- ¼ cup dry vermouth
- 3 tablespoons olive brine
- 2 tablespoons butter
- ½ cup packed flat-leaf parsley, chopped
Yield
Serves: 4
Preparation
Toss shrimp with garlic and lemon and chill for 30 minutes.
Bring water to boil for pasta.
Heat EVOO over medium heat. Add shrimp, season and toss 3 to 4 minutes until almost done.
Meanwhile, drop pasta and undercook it in generously salted water, 1 minute less than package directions. Reserve ½ cup water before draining.
Add olives to sauce and stir a minute, then add gin, vermouth and olive brine and reduce. Add butter and pasta to sauce. Add parsley and use the starchy water, as needed.
Cheers!