Garlic Shrimp and Olives
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 6 ounces medium shrimp, peeled and divined
- 2 tablespoons sherry wine
- 1 tablespoon orange juice
- 1⁄4 cup pimiento, diced
- 5 olives, halved
- 1 tablespoon parsley, snipped
- 2 garlic cloves, minced
- 1 teaspoon capers
- 1 teaspoon tomato paste
- 1⁄4 teaspoon black pepper
- 3 cups fusilli, cooked
directions
- Combine all ingredients except shrimp and pasta in a medium skillet. Bring to boil.
- Add shrimp. Cook and stir for 4 to 5 minutes or until shrimp turns pink.
- Remove from heat and serve over cooked fusilli pasta.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com