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Source: Stop and Smell the Rosemary

Pasta Capri
A great dish for seafood lovers.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
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14 ounces linguini, cooked al dente
3 tablespoons extra virgin olive oil
1/2 cup unsalted butter
12 ounces large shrimp, boiled, peeled, and deveined
6 Roma tomatoes, peeled, seeded, and diced
3/4 cup green onions, thinly sliced
1 can (4 ounces) black olives, sliced
4 teaspoons shallots, minced
3/4 cup white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 lemon, thinly sliced




Toss pasta lightly with 1 tablespoon olive oil. Set aside. Heat remaining 2 tablespoons olive oil in a large skillet over high heat. Add butter, shrimp, tomatoes, onions, olives, and shallots. Saute 1 mintue. Stir in wine, lower heat, and simmer until creamy and slightly thickened. Add more wine if sauce becomes too dry. Season with salt and pepper. Place pasta in a serving bowl, add sauce, and toss. Garnish with lemon slices.




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