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Shrimp and olive pasta

Shrimp and olive pasta

1 box (16 ounces) spaghetti

2 tablespoons olive oil

4 cloves garlic, minced

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

4 sprigs

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.

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