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When you see the gin, vermouth and olives in the recipe, it looks like I'm making a martini, says Rach. But, no—she's making dirty martini linguini! "It smells so extravagant and delightful," she says. "And it's such a simple, silly, fun dish, and it's so delicious." 

For another martini-inspired recipe, check out this Dirty Martini Chicken


  • 20 to 24 medium to large shrimp, peeled, deveined and tails off
  • 4 cloves garlic, chopped
  • Juice of 1 small lemon
  • 3 tablespoons EVOO
  • Salt and pepper or red pepper
  • 1 pound linguini
  • ¾ cup pitted and chopped Castelvetrano or other buttery Italian green olives
  • ½ cup gin
  • ¼ cup dry vermouth
  • 3 tablespoons olive brine
  • 2 tablespoons butter
  • ½ cup packed flat-leaf parsley, chopped


Serves: 4


Toss shrimp with garlic and lemon and chill for 30 minutes. 

Bring water to boil for pasta. 

Heat EVOO over medium heat. Add shrimp, season and toss 3 to 4 minutes until almost done.   

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Meanwhile, drop pasta and undercook it in generously salted water, 1 minute less than package directions. Reserve ½ cup water before draining. 

Add olives to sauce and stir a minute, then add gin, vermouth and olive brine and reduce. Add butter and pasta to sauce. Add parsley and use the starchy water, as needed.