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
- 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.
- Set a pot of water to boil and salt the water.
- 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.
- 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.
- Scoop the shrimp out of the pan, leaving the oil in the pan, then roughly chop the shrimp and the garlic and set aside.
- Keep the pan on the heat and turn it down to low.
- When the water is boiling, add the pasta and cook to package directions.
- 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.
- 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.
- 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.
- 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