0.0 0

Spaghettini with Shrimp, Olives and Tomatoes

  • Servings: 6

This simple and flavorful variation on pasta with shrimp and garlic is perfect for a quick midweek meal. Buy the shrimp already shelled and deveined to make the recipe even faster.

Plus: More Pasta Recipes and Tips

KEY: Italian, Pasta & Noodles, Fast, Dinner

Related Video

More Videos
Mario Batali's Favorite Dried Pastas


  • 1 pound spaghettini
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 2 large plum tomatoes, cut into 1/4-inch dice
  • Salt
  • 1 pound medium shrimp, shelled and deveined, tails left on
  • 1/2 cup oil-cured black olives, pitted and coarsely chopped
  • Freshly ground pepper
  • 1/2 cup flat-leaf parsley, finely chopped


How to make this recipe

  1. In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, heat the olive oil in a medium skillet. Add the crushed red pepper and cook over low heat, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 2 minutes. Stir in the tomatoes and cook over moderate heat for 3 minutes. Season with salt. Add the shrimp and cook until they turn pink and begin to curl, about 3 minutes. Stir in the olives and reserved pasta cooking water and cook until the sauce thickens slightly, about 2 minutes. Season with salt and pepper. Toss the pasta with the sauce and parsley to coat, transfer to a warmed bowl and serve.

Suggested Pairing

A lemony Tuscan Sauvignon Blanc pairs well with the olives and tomatoes here.

Contributed By Published March 2001

Related Video

More Videos
Mario Batali's Favorite Dried Pastas
You May Also Like

488131 2013-12-06 Barbara Lynch italian|pasta-and-noodles|6|fast|weeknight-dinner march-2001,barbara lynch,seafood pasta,spaghetti with shrimp,tomato and olive sauce,fast pasta recipe recipes,spaghettini-with-shrimp-olives-and-tomatoes 488131