Sunday, April 27, 2008
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 4 servings
1 box (16 ounces) spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
1 pound peeled, deveined large shrimp, peeled, butterflied
1 jar (8 ounces) green pimiento-stuffed olives, sliced
1 cup white wine
½ teaspoon each: salt, freshly ground pepper
2 tablespoons butter, optional
¼ cup chopped parsley plus 4 sprigs
1. Prepare spaghetti according to package directions; drain, reserving ½ cup of the liquid. Transfer to a large bowl or platter.
2. 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.
3. Remove shrimp from skillet with tongs; place on hot pasta. Add the reserved pasta water to the skillet; heat until slightly thickened, about 6 minute. Whisk in butter, 1 tablespoon at a time. Pour sauce over pasta and shrimp; add chopped parsley. Toss to combine; garnish with parsley sprigs.
Nutrition information per serving: 686 calories, 23% of calories from fat, 17 g fat, 2 g saturated fat, 172 mg cholesterol, 92 g carbohydrates, 39 g protein, 1,477 mg sodium, 5 g fiber
Post a comment
Commenting requires registration.