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Rachael Ray is well-known for providing great inspiration for achieving the trendy and visually appealing “girl dinner” concept. She is famous for sharing delightful and healthy recipes in her cookbooks, on her website, and on social media platforms. In this specific recipe, Rachael Ray brings a whole new level of charm to your special evening with your close female friends. So long, Caesar salad and French fries, because Rachael Ray’s Dirty Martini Shrimp and Linguine recipe is taking the spotlight—and we are absolutely loving it.
The traditional girl’s night out is now being transformed into a casually elegant girl’s night in. Whether the theme is silky pajamas, a garden party with fairy lights, or a cozy evening inspired by Nancy Meyers movies, prepare the bar and table as you and your friends are in for a truly delightful experience.
To create this dish, the key ingredients you’ll need are vermouth, gin, and olives—because, obviously, we’re making a dirty martini-inspired meal. Rachael Ray described this recipe on her talk show website (via EatingWell) as, “[It] smells extravagant and delightful, and it’s such a simple, silly, fun dish, and it’s incredibly delicious.”
There’s a similar TikTok dirty martini pasta recipe by @legallyhealthyblonde floating around. Rachael’s pasta includes shrimp, which delivers in the protein department. The rest, of course, brings the girl’s night full-circle.
How To Make Rachael Ray’s Dirty Martini Shrimp Pasta
“I think you could make this pretty successfully with chicken as well—or just straight-up dirty martini,” Rachael says in her video.
The chef begins by marinating about a pound or 24 shrimp in some fresh lemon juice and a few garlic cloves, for each pound of pasta. She marinates the shrimp for a minimum of 30 minutes.
Rachael then boils the water and adds her egg linguine to it. The pasta cooks quickly, so Rachael stresses to be on top of cooking your shrimp while the linguine cooks. Make sure everything’s in place before you’re good to go!
“Always undercook your pasta by a full minute,” Rachael notes. “It will continue to cook when you add it to the sauce.”
Now the fun part. Once the shrimp’s been cooking for about four minutes, slowly add 1/2 cup of gin to the pan, then 1/4 cup of dry vermouth. The olive brine is added next—three tablespoons—followed by 3/4 to 1 cup of buttery sliced green olives.
When the mixture cooks down a bit, Rachael instructs to add a couple tablespoons of butter and the cooking liquid from the linguini. The slightly undercooked linguine can be added to the pan at this point.
Toss everything together with some grassy, fat-leaf parsley.
“So extravagant and delightful,” Rachael says. And we couldn’t agree more!
The finishing touch? We noticed the master chef garnishes this dish with vibrant edible flowers—the perfect accent for your ladies, especially if it’s a garden-themed evening.
Alexa Mellardo
