Spaghetti with black olive-tomato pesto and shrimp
Makes 4 servings
This 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.
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
1 teaspoon minced garlic
Freshly ground black pepper and coarsely crumbled feta cheese for garnish
Cook 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.