Monday, April 8, 2013

Shrimp Pasta in White Wine Sauce with Kalamata Olives


I recently had dinner with my brother and came across a menu item that looked like it was planned just for me!

Pasta, well I think we all know I am pretty much sold there, olives, yep those are pretty much my other fave, and shrimp, love these little crustaceans!

As I have recently begun doing, I asked the server if she could tell me what all was in the sauce.  With the list of ingredients I felt certain I would be able to come close to what I had devoured for dinner!

With some of my best guinea pigs assembled I started cooking, adding in ingredients that I thought would compliment those that I knew were already in the dish I had tasted several nights before.

It is always a great surprise when I am trying to duplicate something I have tasted in a restaurant and it turns out even better than I had anticipated!!

I will definitely be making this often as the combinations of the salty olives, the sweet gulf shrimp and the white wine cream sauce all combined create absolute magic....or at least I think so!

Shrimp Pasta in White Wine Sauce with Kalamata Olives
1 lb. angel hair pasta
1/2 cup butter
1 cup dry white wine
1 onion, diced
3 cloved garlic, minced
1/4 chopped fresh parsley
salt and pepper to taste
1 jar pitted kalamata olives, drained
2 heaping tablespoons capers
2 tablespoons sliced sun-dried tomatoes
2 lbs. raw shrimp, peeled and deveined
Fresh parsley for garnish
freshly grated parmesan cheese

Bring a large pot of water to a boil and cook pasta according to the directions on the package.
In a large skillet melt butter and saute onions over medium high heat until transparent.  Add the garlic and continue to saute for 1 minute.  

Add the wine, reduce heat to medium low.  Add parsley and season with salt and pepper.  

Add the olives, capers and tomatoes and allow the sauce to reduce and simmer over low heat for about 5-10 minutes.  

Turn the heat to medium bringing the sauce to a soft boil.   Add the shrimp and cook until pink.  DO not overcook!  It only takes a few minutes so keep an eye on the shrimp.

Drain the pasta and mix with the shrimp and sauce.  
Garnish with parsley and cheese.  Serve immediately!

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