Lemon Pepper Linguine With Spicy Shrimp

• 13 ounces lemon pepper linguine
• 2 tablespoons extra virgin olive oil
• 1/4 cup cured kalamata olives, pitted & coarsely chopped
• 1/4 cup sundried tomatoes, in oil, sliced
• 2 garlic cloves, minced
• 1-2 tablespoons fresh oregano leaves, chopped
• 1-2 tablespoons fresh flat leaf/Italian parsley, chopped
• 1-2 pinches red chili pepper flakes
• 1 tablespoon fresh lemon zest
• 1 pound large raw shrimps, peeled
• 1/2 cup dry white wine
• Chopped parsley for garnish

1. Boil pasta in a large pot o well salted f water for time specified on package.
2. While the pasta is boiling, heat a medium sized skillet, and saute the olives, tomatoes, garlic, chili pepper flakes and herbs for 3 minutes or until fragrant over medium heat. Add the shrimp and cook for 2-3 minutes, turn and cook for another 1-2 minutes. Raise the temperature to high and add the white wine. Bring to a boil, toss and cook for a minute or two to reduce the alcohol in the sauce.
3. Drain the pasta when it's al dente and place in a large serving bowl (reserve 1/4 cup of cooking liquid). Add the shrimp & "sauce". Taste for seasoning and add a little more red chili pepper flakes, more fresh herbs and either cooking liquid or drizzle of extra virgin olive oil.
4. Garnish with more parsley and serve with a salad.

lemon pepper, extra virgin olive oil, cured kalamata olives, sundried tomatoes, garlic, oregano, flat leaf, red chili pepper, lemon zest, shrimps, white wine, parsley

Taken from food52.com/recipes/9161-lemon-pepper-linguine-with-spicy-shrimp (may not work)