Recipe by EmilyStrikesAgain
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!
Top Review by Jules211
My Dh made this for dinner tonight. It was flavorfull, but we thought it was to much pasta. Would cut it back to 1/2 (or 8 oz). The recipe states 4 serving we are pretty big eaters and we have enough for another meal (not that i'm complaing, LOL). Will definately make again. Maybe we'll try making with the other olives sugested. A little kick would be good.
- 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 See How It's Made
- Prepare spaghetti according to package directions; drain, reserving 1/2 cup of the liquid. Transfer to a large bowl or platter.
- 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.
- 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.