Spaghetti With Black Olive-Tomato Pesto And Shrimp
POSTED: 12:53 pm CDT October 21, 2008
UPDATED: 4:48 am CST March 1, 2010
Makes 4 servingsThis unusual pesto calls for ingredients you're likely to have on hand in your pantry. If there isn't time to stop at the market for fresh shrimp, instead add one (6-ounce) can of water-packed solid white albacore tuna (drained and flaked) when you toss the spaghetti with the pesto. You can also substitute linguine or other pasta strands.
12 ounces spaghetti
1 (4-ounce) can chopped black olives, drained
¼ cup reduced-sodium chicken broth
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 cloves garlic or 1 teaspoon minced garlic
½ teaspoon pepper, or to taste
¼ teaspoon salt, or to taste
1 tablespoon olive oil
12 ounces medium (26 to 30 count) shrimp, peeled and deveined (see Tip)
1 teaspoon minced garlic
Freshly ground black pepper and coarsely crumbled feta cheese for garnishCook the spaghetti according to package instructions.Meanwhile, process all the pesto ingredients in a food processor until nearly smooth.To complete the recipe, heat the oil in a large skillet over medium-high heat. Add the shrimp and garlic; stir constantly for 2 minutes or until the shrimp turn pink. Remove from the heat.When the spaghetti is done, drain well, and return to the pasta pan. Add the pesto and toss.Top each serving of spaghetti with shrimp. Sprinkle with pepper and feta cheese.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
For the pasta
12 ounces spaghetti
For the pesto
1 (4-ounce) can chopped black olives, drained
¼ cup reduced-sodium chicken broth
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 cloves garlic or 1 teaspoon minced garlic
½ teaspoon pepper, or to taste
¼ teaspoon salt, or to taste
To complete the recipe
1 tablespoon olive oil
12 ounces medium (26 to 30 count) shrimp, peeled and deveined (see Tip)
1 teaspoon minced garlic
Freshly ground black pepper and coarsely crumbled feta cheese for garnishCook the spaghetti according to package instructions.Meanwhile, process all the pesto ingredients in a food processor until nearly smooth.To complete the recipe, heat the oil in a large skillet over medium-high heat. Add the shrimp and garlic; stir constantly for 2 minutes or until the shrimp turn pink. Remove from the heat.When the spaghetti is done, drain well, and return to the pasta pan. Add the pesto and toss.Top each serving of spaghetti with shrimp. Sprinkle with pepper and feta cheese.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
