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| THE LIGHTHOUSE |
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you are here: Recipes | Pasta with Shrimp and Olive sauce |
Pasta with Shrimp and Olive sauce
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Pasta with Shrimp and Olive sauce
"The sweet briny flavor of the shrimp marries seamlessly with the salty, fruity flavor of olives in this quick and easy pasta dish. There are so many wonderful tapenades on store shelves today that you don't have to bother making your own. " Todd English
8 Servings
Fettuccine, 350 g uncooked
Garlic, 10 cloves thinly sliced
Extra virgin olive oil, 1/2 cup
Dried crushed red pepper, 1 tsp
Large shrimp, 900g raw peeled and deveined
Tomatoes, 450g cut into 1/2 inch pieces (about 3 cups)
Fresh basil leaves, 2/3 cup loosely packed and torn
Fresh lemon juice, 3 Tbsp
Freshly ground black pepper, 1 tsp
Kosher salt, 1/2 tsp
Olive tapenade, 1 (200g) container
Garnish: fresh basil leaves
1. Cook pasta in boiling salted water according to package directions. Drain and place in a large bowl.
2. While pasta cooks, cook garlic in olive oil in a large skillet over a medium-low heat, stirring occasionally, for 10 minutes. Stir in crushed red pepper; cook stirring occasionally, for 5 minutes. Increase heat to medium-high. Add shrimp; cook for 3 to 5 minutes or until shrimp turn pink. Pour shrimp mixture over pasta. Add tomato and next 5 ingredients; toss gently. Garnish if desired. |
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| WEDDING INSPIRATION |
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