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Bring a pot of lightly salted water to a boil. Add linguine and cook 9 minutes or until al dente.
Meanwhile, in a small bowl, whisk 2 tablespoons olive oil with the lemon juice, zest, salt and pepper. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp, sauté 1 minute; flip and sauté 1 to 2 more minutes, until just cooked. Remove to a plate. Add remaining 1 tablespoon olive oil to skillet; stir in fennel and onion. Cook 7 minutes, until softened. Stir in garlic; cook 1 minute. Stir in reserved olive oil-lemon mixture. Bring to a simmer and cook 1 minute.
Remove cooked pasta from pot with tongs and add to skillet, along with 1 cup of the pasta water, the cooked shrimp and olives. Bring to a simmer and cook 1 minute. Stir in parsley. Serve immediately.