La Vera Cucina

Kay’s Linguine, Shrimp, and Greens

At Linguine’s Italian Restaurant, Vinny Desiderio has long satisfied Buffalo, NY, locals with highly flavorful Italian specialties.

A personal favorite is his mother Kay’s Linguine, Shrimp, and Greens which contrasts fresh scampi with the tang of freshly chopped escarole.

Vinny loves preparing this dish because its aroma reminds him of watching his mother Kay prepare his favorite after school snack!



  • ½ pound linguine (dry)
  • 4 tablespoons EVOO
  • 3 cloves minced garlic
  • ½ head of escarole, cleaned, chopped, and patted dry (1” square pieces)
  • 6 large uncooked shrimp, peeled and deveined Salt & pepper to taste
  • 8 imported olives, pitted and quartered
  • 2 tablespoons Italian parsley minced
  • ¼ cup grated Romano cheese + plus more for serving
  • Red pepper flakes to taste



  • Add dry linguine into pot of boiling, salted water. Cook for roughly 8-9 minutes until pasta reaches the al dente stage.
  • Once linguine is cooked, drain pasta while reserving one cup of hot pasta water. While the pasta cooks, heat the saucepan over medium flame; add olive oil.
  • Add minced garlic and escarole. Add shrimp, stirring occasionally. Cook shrimp 3-4 minutes until it changes color and begins to firm.
  • Remove the pan from heat. Add linguine, olives, and parsley and toss with shrimp. Add a few tablespoons of reserved pasta water if needed to prevent the mixture from becoming dry.
  • Add Romano cheese and stir through. Plate, garnish with red pepper flakes and a bit more Romano – enjoy immediately. Makes two generous servings.