Spaghettini with Shrimp, Olives and Tomatoes Recipe

Name: Spaghettini with Shrimp, Olives and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large pot of boiling salted water, cook the pasta until al dente.
2
Reserve 1/2 cup of the pasta cooking water.
3
Drain the pasta and return it to the pot.
4
Meanwhile, heat the olive oil in a medium skillet.
5
Add the crushed red pepper and cook over low heat, stirring, for 2 minutes.
6
Add the garlic and cook until fragrant, about 2 minutes.
7
Stir in the tomatoes and cook over moderate heat for 3 minutes.
8
Season with salt.
9
Add the shrimp and cook until they turn pink and begin to curl, about 3 minutes.
10
Stir in the olives and reserved pasta cooking water and cook until the sauce thickens slightly, about 2 minutes.
11
Season with salt and pepper.
12
Toss the pasta with the sauce and parsley to coat, transfer to a warmed bowl and serve.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound spaghettini, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon crushed red pepper, 3 garlic cloves, minced, and more.

Yes, Spaghettini with Shrimp, Olives and Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghettini with Shrimp, Olives and Tomatoes

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