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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the Chicago Tribune's Good Eating section. Celebrate St. Joseph's Day and honor the saint with this shrimp pasta dish. The briny tang of pimiento-stuffed green olives pairs well with shellfish, especially the rich, sweet flavor of shrimp. Try green olives stuffed with chili or anchovy for a new zing! Ingredients:
1 (16 ounce) box spaghetti |
2 tablespoons olive oil |
4 garlic cloves, minced |
1 lb peeled and deveined large shrimp, butterflied |
1 (8 ounce) jar pimento-stuffed green olives, sliced |
1 cup white wine |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
2 tablespoons butter (optional) |
1/4 cup chopped fresh parsley |
Directions:
1. Prepare spaghetti according to package directions; drain, reserving 1/2 cup of the liquid. Transfer to a large bowl or platter.
2. Meanwhile, heat the oil in a large skillet over medium-high heat; add the garlic. Cook, stirring, until golden, about 1 minute. Add the shrimp; cook, stirring, until just pink, about 1 minute. Stir in olives and white wine; heat to a simmer, about 3 minutes. Season with salt and pepper.
3. Remove shrimp from skillet with tongs; place on hot pasta. Add the reserved pasta water to the skillet; heat until slightly thickened, about 6 minutes. Whisk in butter, 1 tablespoon at a time. Pour sauce over pasta and shrimp; add chopped parsley. Toss to combine.
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