Shrimp And Black Olives Over Spaghetti(Can Be Used As A First Course Or A Main Course)
Juicy shrimp and briny black olives are paired with spaghetti in a flavorful, herb-infused sauce perfect for a quick elegant meal suitable for any occasion.
Ingredients
- 3 cups chicken stock ⓘ
- 1.5 pounds jumbo shrimp, shelled and cut into thirds ⓘ
- 2/3 cup dry white wine ⓘ
- 2 cloves garlic, crushed ⓘ
- 1 onion, diced small ⓘ
- 1/4 cup chopped parsley ⓘ
- 2 dried whole sage leaves ⓘ
- 1/4 teaspoon marjoram ⓘ
- pinch red pepper flakes
- 4 tomatoes, seeded, cored and chopped ⓘ
- 30 black olives, pitted and chopped ⓘ
- black pepper ⓘ
- juice of 1 lemon ⓘ
- 1 pound spaghetti ⓘ
Instructions
- Combine white wine, chicken stock, and shrimp shells in a saucepan and bring to a boil.
- Simmer uncovered until reduced to 1 cup, then strain and chill until needed.
- Heat 3 to 6 tablespoons of olive oil in a saute pan.
- Cook diced onions, chopped parsley, dried sage leaves, and marjoram until onions are pale gold.
- Add crushed garlic and saute briefly.
- Remove from heat and set aside.
- Cook spaghetti according to package instructions until al dente.
- In a separate pan, sauté shrimp until pink and cooked through.
- Add chopped tomatoes, chopped black olives, red pepper flakes, black pepper, and lemon juice to the sauce.
- Combine cooked spaghetti, shrimp, and sauce, tossing well to coat.
- Garnish with additional parsley if desired and serve hot.
Tips & Substitutions
To enhance flavor, consider adding a splash of lemon zest along with the lemon juice. If you don't have dry white wine, you can substitute it with chicken broth for a non-alcoholic version. For a twist, try adding a handful of spinach or arugula just before serving. Make sure to use fresh shrimp for the best taste, similar to those in Shrimp Scampi With Pasta.
Serving Suggestions
Serve this dish hot, garnished with extra chopped parsley for a fresh finish. It pairs beautifully with a crisp green salad or garlic bread for a complete meal. For a delightful Italian experience, consider serving it alongside a glass of chilled dry white wine, enhancing the flavors of the shrimp and olives.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken stock or olive oil to prevent sticking. Avoid reheating in the microwave, as it can make the shrimp tough and the pasta mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Black Olives Over Spaghetti(Can Be Used As A First Course Or A Main Course) contains roughly 1545 calories, with 34g protein, 198g carbohydrates, and 32g fat. It is an excellent source of vitamin C (95% of the Daily Value), protein (69% of the Daily Value), and dietary fiber (65% of the Daily Value). Note that it is relatively high in sodium, at 1168mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure to thaw them completely before cooking. This method can be more convenient and still delivers great flavor. If using frozen shrimp, reduce the cooking time slightly to prevent overcooking.
What types of olives work best in this dish?
For this recipe, Kalamata or Castelvetrano olives are ideal due to their rich flavor. However, you can use any pitted black olives you have on hand. Just remember that the type of olive can subtly affect the overall taste of the dish.
How can I make this dish spicier?
If you prefer a spicier kick, consider adding more red pepper flakes or including some diced fresh chili peppers when sautéing the onions. Another option is to drizzle a bit of hot sauce over the final dish before serving to adjust the heat level to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).