Friday, June 25, 2010

Shrimp Oliver ™

Need an idea for a super simple dish. This quick recipe is based on a pasta dish that I had at a restaurant years ago. 


I've used cooked shrimp. If using raw, cook them in boiling water first, then set aside. I've used a dry white wine, but you can use vermouth instead. I've also used angel hair or linguine, but this should work with your favorite pasta.

1- 1  1/2  lb cooked shrimp (depending on size of shrimp)
1 pkg thin pasta  regular, or whole wheat or gluten free)
1 c each: chopped: ripe pitted black olives, chopped tomatoes (cherry or Roma), chopped bell pepper, chopped onions
1/3 c dry white wine or vermouth
1/4 c sliced green onions
3 T oi  (olive or canola)
1-2 tsp each to taste: parsley, oregano, basil (dried or fresh)
1/4 tsp black pepper
1/8 tsp salt (optional)
1 clove fresh garlic, crushed & chopped
1/2 tsp fresh lemon juice
zest of 1 lemon

Cook pasta according to directions. 

If using raw shrimp, cook shrimp in a pan with boiling water until shrimp turns pink (3-5 min), set aside.

In a skillet heat oil over medium high. Combine: vegetables, olives, herbs, garlic, salt, pepper, lemon juice and zest. Cook for 5- 6 minutes.  

Carefully add wine if desired. Add shrimp cook for 4- 5 minutes more or until shrimp is heated. Serve over your favorite pasta.

Serves 4

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