Shrimp and olive pasta
1 box (16 ounces) spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
Sign Up and Save
Get six months of free digital access to The Telegraph
1 pound peeled, deveined large shrimp, butterflied
1 jar (8 ounces) green pimiento-stuffed olives, sliced
1 cup white wine
1/2 teaspoon each: salt, pepper
2 tablespoons butter, optional
1/4 cup chopped parsley plus
Makes 4 servings.
Prepare spaghetti according to package directions; drain, reserving 1/2 cup of liquid. Transfer to large bowl.
Heat oil in large skillet over medium-high heat; add garlic. Cook, stirring, until golden, about 1 minute. Add shrimp; cook, stirring, until just pink, about 1 minute. Stir in olives and white wine; heat to simmer, about 3 minutes. Season with salt and pepper.
Remove shrimp from skillet and place on pasta. Add reserved pasta water to skillet; heat until slightly thickened, about 6 minutes. Whisk in butter. Pour sauce over pasta and shrimp; add chopped parsley. Toss to combine; garnish with parsley sprigs.
Nutritional info. per serving: 686 calories, 23 percent of calories from fat, 17 g fat, 2 g saturated fat, 172 mg cholesterol, 92 g carbohydrates, 39 g protein, 1,477 mg sodium, 5 g fiber.