Olive Tapenade Incrusted Shrimp Over Pasta Recipes

SHRIMP AND OLIVE PASTA

Shrimp and Olive Pasta image

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!

Provided by EmilyStrikesAgain

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 740.6, Fat 19.2, SaturatedFat 2.8, Cholesterol 172.8, Sodium 1352.8, Carbohydrate 91.3, Fiber 5.8, Sugar 3, Protein 38.9

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