LINGUINE WITH SHRIMP

By now, most kids are back in school, you're exhausted and want something good and easy to prepare. I think you'll like this great recipe. Thirty minutes and dinner is on the table!
There are a couple of secrets to great pasta and also to great shrimp. First, do buy good quality imported pasta (yes, imported from Italy!). Second, when cooking the shrimp, make sure the oil is hot and cook until just undercooked (about 1 minute, turn over and 1 more minute). It will finish cooking when you toss and heat all the ingredients, it will also be ridiculously tender. You're going to need a vegetable to go with this dish, fortunately, there are still plenty of fresh vegetables to choose. I would probably go with yellow and green zucchini sticks or maybe some nice small sunburst squash. Either has mild flavors and the colors will work perfectly with this dish. Presentation is so important, not only when you have people over but for everyday! If you want your kids to eat, make it look good! One last thing and then I'll be quite...please, use a quality olive, not one of those mushy things that have been dyed black! Almost every store has an olive bar now, if you buy just enough, it won't cost that much and it is worth the trouble.
Buon Appetito!

Linguine with Shrimp and Black Olives

1 lb large shrimp, peeled and deveined

2 Tablespoon extra-virgin olive oil

½ White onion, thinly sliced

4 cloves garlic, chopped

1 lb chopped tomatoes or 1 small can diced tomatoes, drained

½ cup Gaeta olives, pitted and chopped (or other flavorful black olive)

½ cup fresh chopped basil

2 Tablespoons fresh lemon juice

¾ lb linguine

Salt & Pepper to taste (give a extra twist of pepper!)

Fresh grated cheese

In large skillet, heat 1 tablespoon of the oil and cook shrimp until just opaque. Remove and set aside. Start cooking the linguine when you start the shrimp. Add the remaining tablespoon of oil to skillet over medium heat, add onion, cook until it starts to brown (about 3 minutes, add garlic, cook and stir another minute (until garlic becomes fragrant), add tomatoes, olives, shrimp and a good squeeze of fresh lemon juice. Add cooked linguine to skillet. Toss until thoroughly heated. Transfer to a large bowl, mix in basil, salt and pepper. Top with cheese and serve.