The briny tang of pimento-stuffed green olives in this pasta dish pairs well with shellfish, especially the rich, sweet flavor of shrimp. The garlic, sauteed until golden, offers its own caramelized depth along with incredible aroma.
This recipe offers plenty of eye appeal, with the pink shrimp and red-flecked green of the olives standing out on a bed of spaghetti.
For a different zing, try green olives stuffed with chile or anchovy. Pass some finely grated parmesan at the table for sprinkling on the pasta.
Bill Daley writes for the Chicago Tribune, which provided the recipe analysis. Shrimp-and-Olive Pasta
Makes 4 servings -- Total time: 40 minutes
1 box (16 ounces) spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1 pound peeled, deveined large shrimp, butterflied
1 jar (8 ounces) green pimento-stuffed olives, sliced
1 cup white wine
1/2 teaspoon each: salt, freshly ground pepper
2 tablespoons butter (optional)
1/4 cup chopped parsley, plus 4 sprigs
Prepare spaghetti according to package directions; drain, reserving 1/2 cup of the liquid. Transfer to a large bowl or platter.
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.
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, if using, 1 tablespoon at a time. Pour sauce over pasta and shrimp; add chopped parsley. Toss to combine; garnish with parsley sprigs.
Per serving: 686 calories, 17 grams fat, 2 grams saturated fat, 172 milligrams cholesterol, 92 grams carbohydrate, 39 grams protein, 1,477 milligrams sodium, 5 grams fiber