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