“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!”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare spaghetti according to package directions; drain, reserving 1/2 cup of the liquid. Transfer to a large bowl or platter.
  2. 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.
  3. 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.

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