Shrimp and Olive Pasta
Elevate your weeknight dinner game with this vibrant and flavorful Shrimp and Olive Pasta recipe! This Mediterranean-inspired dish brings together succulent shrimp, briny Kalamata olives, and zesty lemon in a light and aromatic garlic and olive oil sauce. A touch of red chili flakes adds subtle heat, while fresh parsley offers a burst of herbaceous freshness. Perfectly cooked linguine or spaghetti serves as the ideal base to soak up all the delicious flavors, with optional Parmesan cheese adding a creamy finishing touch. Ready in just 30 minutes, this easy yet sophisticated recipe is perfect for busy evenings or effortless entertaining. Serve it hot and savor the perfect balance of bold flavors and simple ingredients.
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Recipe Information
Ingredients
- 12 oz Linguine or spaghetti
- 1 lb Shrimp (peeled and deveined)
- 4 cloves Garlic cloves (minced)
- 3 tbsp Extra virgin olive oil
- 1 cup Kalamata olives (pitted and halved)
- 0.5 tsp Red chili flakes
- 1 whole Lemon (zested and juiced)
- 3 tbsp Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper
- 0.5 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red chili flakes, cooking for 1-2 minutes until fragrant. Take care not to burn the garlic.
Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the Kalamata olives, lemon zest, and lemon juice. Stir well to incorporate, scraping any flavorful bits from the bottom of the pan.
Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together, adding reserved pasta water a little at a time if the mixture seems dry.
Remove the skillet from the heat, then stir in the fresh chopped parsley.
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 8358 mg | 363% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 3.8 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1739 mg | 134% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
