Shrimp Palermo
Transport your taste buds to the sun-soaked shores of Sicily with Shrimp Palermo, a vibrant and flavorful shrimp pasta dish that’s effortlessly elegant yet simple to prepare. Featuring succulent shrimp infused with the rich flavors of garlic, crushed red pepper, and dry white wine, this dish is elevated with the briny depth of kalamata olives, capers, and a rustic tomato-based sauce. Tossed with al dente spaghetti or linguine and finished with fresh parsley and an optional sprinkle of parmesan, Shrimp Palermo is a perfect weeknight dinner or a stunning centerpiece for entertaining guests. Ready in just 40 minutes, this Italian-inspired masterpiece delivers bold Mediterranean flavors in every bite. Keywords: shrimp pasta recipe, Sicilian recipes, Mediterranean shrimp dish, easy Italian dinner, shrimp and olive pasta.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 4 cloves garlic cloves, minced
- 0.5 tsp crushed red pepper flakes
- 0.5 cup dry white wine
- 14.5 oz canned diced tomatoes
- 0.5 cup kalamata olives, pitted and sliced
- 2 tbsp capers, rinsed and drained
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 12 oz spaghetti or linguine
- 0.25 cup parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and crushed red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp to a plate and set aside.
Deglaze the skillet by adding the white wine. Cook for about 1-2 minutes, stirring to scrape up any browned bits from the bottom of the pan.
Stir in the canned diced tomatoes (with their juices), kalamata olives, capers, and dried oregano. Simmer the sauce for 10 minutes, allowing it to thicken slightly.
Return the cooked shrimp to the skillet and stir gently to coat them in the sauce. Simmer for 2-3 minutes to warm the shrimp through.
Season the sauce with salt and black pepper, adjusting to taste.
Add the cooked pasta to the skillet, tossing to coat it evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Sprinkle the dish with fresh parsley and grated parmesan cheese (if using) before serving.
Serve immediately and enjoy your Shrimp Palermo!
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 15.6 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1012 mg | 78% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2594 mg | 55% | |
*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.
