We are so excited to have created a truly spectacular, restaurant-worthy pasta dish. It’s beyond delicious. You’ll start by making our delectable Olive Chimichurri Magic Elixir, which you can do a day ahead. When you’re ready to make the pasta, measure and prep the rest of the ingredients, because the recipe progresses quickly!

I share about and partner with only the most fabulous brands. The wonderful folks at California Ripe Olives sponsored this blog post and our new recipe in partnership with CA GROWN.

Elevate Your Dinner: Discover the Magic of Pasta with Olive Chimichurri Sauce

Before I create a new pasta dish, I consult my pasta guy, Roy. There’s simply no one who makes a better bowl of pasta. Quite frankly, it’s his superpower. Over the years, he’s taught me tips and tricks to elevate a dish from delicious to truly extraordinary. We recipe-tested this one four times over a weekend, and the outcome is truly amazing! I can’t wait for you to bring it into your kitchen. I’m sure you’ll make it again and again.

Olive Chimichurri: A Magic Elixir That Can Transform Almost Any Meal

Have you tried our new Olive Chimichurri Magic Elixir? We’re completely obsessed and love to use it in a thousand different ways. This time, it’s the star of our pasta, which is tossed with beautiful California green olives and our citrusy Olive Chimichurri Sauce–it’s perfection! Whether you make it for dinner or a crowd, everyone will want more.

Teri’s New Magic Elixir: Olive Chimichurri

As the days start to get warmer and longer, I am inspired to create beautiful dishes to share with my favorite eaters, like Olive Chimichurri. This Magic Elixir has citrus notes, is bright and green, and is utterly crave-worthy.

Click here for the recipe to make this Magic Elixir!
ingredient shot for suace
Sauce Ingredients.
shrimp ingredients
Shrimp ingredients.
toppings ingredient shot
Pasta toppings.

Fabulous California Olives: The Ultimate Summer Pasta Indulgence

This new recipe features olives in two ways. First, the California green olives help make a bright and herbaceous chimichurri, then we load the pasta sauce with yet more olives! At first glance, you might think this recipe calls for too many olives, but I’m definitely a “more is more” girl and firmly believe that there can never be too much of a good thing—especially when it comes to California olives. I absolutely love them.

Teri’s Tips for Making Summer Pasta with Olive Chimichurri Sauce

Here are a few of Teri’s best tips to ensure your pasta comes out perfect every single time:

  1. After you sauté the shrimp, boil the pasta while you make the sauce.
  2. You’ll use some of the chimichurri to create a light sauce with lots of pepper flakes, a little heavy cream, olive oil, butter, parmesan, and lemon, before adding the cooked shrimp.
  3. Be sure to keep the sauce hot without reducing it. We used a double boiler.
  4. Once the pasta is done, move quickly: toss it all together, then top the dish with beautiful lemon rind ribbons, walnuts, and fresh herbs, and voila! Dinner is served.

I’m so excited for you to try this pasta, and even though I spent a weekend recipe-testing it, I can’t wait to make it again because it’s that good! I’m thinking al fresco with a bubbly and delicious beverage. Are you with me?

If you make my Summer Pasta with Olive Chimichurri Sauce, please rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!

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plated chimichurri pasta

The Best Summer Pasta With Olive Chimichurri Sauce

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  • Author: Teri Turner
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 1 hour
  • Yield: 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

This summer pasta recipe, which is tossed with beautiful California green olives and my citrusy Olive Chimichurri Sauce, is total perfection!

Ingredients

  •   6 tablespoons extra virgin olive oil, divided
  •   2 tablespoons crushed garlic
  •   6 ounces shrimp, thawed, shelled, and deveined
  •   1 pound gluten free or regular long pasta, we used fettuccine
  •   2 teaspoons red pepper flakes
  •   2 teaspoons freshly ground black pepper
  •   1/4 cup cream
  •   2 tablespoons unsalted butter
  •   1 cup grated parmesan, divided
  •   3 tablespoons lemon juice
  •   1/3 cup chimichurri plus more for serving
  •   2 (6-ounce) cans California green olives, drained
  •   4 tablespoons minced chives
  •   2 tablespoons finely chopped walnuts
  •   2 tablespoons minced basil
  •   Rind of 1 lemon, ribboned

Instructions

  1.   Make sure everything is measured, prepped, set aside, and ready to go before you begin! Everything will move swiftly and you don’t want your dish to burn.
  2.   Set a pot of water to boil and salt the water.
  3.   In a saute pan, heat 1 ½ tablespoons of extra virgin olive oil over medium heat and add the smashed garlic cloves and heat for 2 minutes or until fragrant and softened. Remove the garlic from the pan, while leaving the oil in the pan, and set aside.
  4.   Turn the heat up to medium-high, add an additional tablespoon of oil, if necessary and add the shrimp to the pan. Cook the shrimp for 1 minute then flip the shrimp and continue cooking for 1 minute until the shrimp is slightly opaque in color, making sure not to cook the shrimp all the way.
  5.   Scoop the shrimp out of the pan, leaving the oil in the pan, then roughly chop the shrimp and the garlic and set aside.
  6.   Keep the pan on the heat and turn it down to low.
  7.   When the water is boiling, add the pasta and cook to package directions.
  8.   Meanwhile, and moving with speed, make the sauce. Turn the heat up to medium and add the remaining oil to the pan the shrimp were cooked in. Add the red pepper flakes and black pepper and cook them until they deepen in color and become fragrant, about 30 seconds.
  9.   Add the butter and cream to the pan and whisk together until the butter is melted and the sauce has come together. Add a handful of the grated parmesan and mix until well incorporated then add the lemon juice and combine and reduce the heat to medium-low. You want the sauce to bubble but not reduce, so keep an eye on the temperature and adjust as needed. A couple of minutes before the pasta is done cooking, add the chimichurri, the olives, and the chopped shrimp-garlic mixture and toss to combine.
  10.   When the pasta is finished, reserve a ¼ cup of pasta water and, using a strainer or pasta spoon, transfer the pasta to a large mixing bowl and pour the pasta sauce over top. Add half of the remaining parmesan cheese and half of the chives, walnuts, basil, and lemon rind and toss to combine. If needed, add the reserved pasta water and toss.
  11.   Transfer the pasta to a serving bowl and garnish with a drizzle of additional chimichurri and the remaining chives, walnuts, basil, parmesan, and lemon rind over top.

Nutrition

  • Serving Size: A large bowl
  • Calories: 756
  • Sugar: 1.4 g
  • Sodium: 1226.1 mg
  • Fat: 57.4 g
  • Carbohydrates: 48 g
  • Protein: 23.2 g
  • Cholesterol: 106.6 mg
Teri’s Summer Pasta With The Best Olive Chimichurri Sauce Recipe


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