Dirty Martini Shrimp & Linguini
In a mixing bowl, toss 20-24 medium to large shrimp (peeled, deveined, and tails off) with 4 cloves chopped garlic and the juice and zest of 1 small lemon. Chill 30 minutes. Bring a large pot of water to a boil for the pasta, then generously salt the water. Heat 3 tbsp extra virgin olive oil in a pan over medium heat. Add shrimp and season with salt and pepper/red pepper. Toss every now and then for 3-4 minutes until almost cooked through. Meanwhile, drop 1 lb linguine in the boiling salted water and cook 1 minute less than directions. Reserve half a cup of this water before draining. Add 3/4 c chopped Castelvetrano olives to pan with shrimp and stir for a minute. Add 1/2 c Staple Gin, 1/4 c dry vermouth, and 3 tbsp olive brine. Let reduce by two-thirds. Add in 4 tbsp butter, cooked pasta, 1/2 c chopped parsley, and reserved pasta water as needed.
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