With garlic shrimp and green olives sautéed in extra-virgin olive oil, and tossed with our authentic Italian vine-ripened tomato and crushed hot chili-spiked pasta sauce, this simple-yet-special pasta dish is an exceptional balance of fresh, robust and piquant flavours.
Total Time – 30 min | Serves 8
Ingredients
- 1 pkg (500 g) PC BLACK LABEL LINGUINE PASTA
- ¼ cup (50 mL) extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 pkg (454 g) PC Jumbo Raw Zipperback Black Tiger Shrimp, thawed, peeled and patted dry
- Pinch salt
- Pinch freshly ground black pepper
- 1 cup (250 mL) deli pitted green olives, roughly chopped
- 1 jar (650 mL) PC BLACK LABEL ARRABBIATA PASTA SAUCE
- 1/3 cup (75 mL) chopped fresh parsley
Instructions
- In large pot of boiling salted water, cook pasta for 7 to 9 minutes or until tender but firm. Drain; set aside.
- Meanwhile, in large deep frying pan, heat oil over medium heat; cook garlic, stirring, for about 2 minutes or until golden brown; transfer to large plate. Add shrimp to frying pan; sprinkle with salt and pepper. Cook, turning, for 2 minutes or until halfway cooked through. Transfer to plate with garlic.
- Add olives to frying pan; cook for 1 minute. Pour in pasta sauce; heat, stirring, for 2 minutes. Stir in reserved garlic, shrimp and parsley. Cook, stirring, for 2 minutes.
- Add pasta, tossing carefully to coat. Transfer to large serving platter; sprinkle with Parmesan shavings.
Notes
- Nutritional Information
- Per serving
- 430 calories
- fat 17 g
- sodium 1060 mg
- carbohydrate 48 g
- fibre 3 g
- protein 22 g