DIRTY MARTINI
SERVES 4
INGREDIENTS
20-24 medium to large shrimp, peeled, deveined and tails off (pink and sweet smelling)
4 cloves garlic, chopped
Juice and zest of 1 small lemon
3 Tablespoons EVOO, extra virgin olive oil
Salt and pepper or red pepper
1 pound linguine
3/4 cup Castelvetrano olives, pitted and chopped
½ cup Staple Gin
¼ cup dry vermouth
3 Tablespoons olive brine
4 Tablespoons butter
½ cup packed flat leaf parsley, chopped
RECIPE
In a mixing bowl, toss the shrimp with the garlic, lemon juice and zest, and chill for 30 minutes. Bring water to a boil for the pasta. Once boiling, generously salt the water. Heat EVOO over medium heat. Add shrimp, season, and toss every now and then for 3-4 minutes until almost cooked through.
2.
Meanwhile, drop the pasta in the boiling salted water and cook it 1 minute less than directions. Reserve half a cup of water before draining. Add olives to the pan of shrimp and stir for a minute. Add the Staple Gin, vermouth and olive brine and let reduce by 2/3.
3.
Add in the butter, pasta, parsley and use the starchy pasta water as needed.
Dirty Martini
SERVES 4
INGREDIENTS
20-24 medium to large shrimp, peeled, deveined and tails off (pink and sweet smelling)
4 cloves garlic, chopped
Juice and zest of 1 small lemon
3 Tablespoons EVOO, extra virgin olive oil
Salt and pepper or red pepper
1 pound linguine
3/4 cup Castelvetrano olives, pitted and chopped
½ cup Staple Gin
¼ cup dry vermouth
3 Tablespoons olive brine
4 Tablespoons butter
½ cup packed flat leaf parsley, chopped
RECIPE
In a mixing bowl, toss the shrimp with the garlic, lemon juice and zest, and chill for 30 minutes. Bring water to a boil for the pasta. Once boiling, generously salt the water. Heat EVOO over medium heat. Add shrimp, season, and toss every now and then for 3-4 minutes until almost cooked through.
2.
Meanwhile, drop the pasta in the boiling salted water and cook it 1 minute less than directions. Reserve half a cup of water before draining. Add olives to the pan of shrimp and stir for a minute. Add the Staple Gin, vermouth and olive brine and let reduce by 2/3.
3.
Add in the butter, pasta, parsley and use the starchy pasta water as needed.
