My mom was not satisfied with my two attempts at her olive/pasta challenge, so I have another contender for her. I think this is the one. My last attempt was baked and her comment was that she was envisioning something more like a stir fry with olives and shrimp. I’ve been thinking. The solution – a shrimp scampi with olives and sun-dried tomatoes! I used my sister-in-law, Margo’s shrimp scampi recipe but took out the broccoli and inserted olives and sun-dried tomatoes. I will include both recipes because both are delicious.
Shrimp and Olive Scampi
freshly made pasta (or that store bought stuff)
6 tbsp butter
4 tbsp olive oil
4 cloves fresh garlic
11 oz jar of halved Kalamata olives
11 oz jar of sun-dried tomatoes sliced
1 cup(ish) white wine
red pepper flakes
1 1/2 lemons
1 cup(ish)cream or half and half
I made this on MLK Day so I had time to make pasta from scratch. I did that but obviously you do not have to. I also doubled Margo’s recipe because there were six of us eating but otherwise the directions are the same. Mom, you may want to make half of this recipe.
Cook your pasta as directed.
Start with 5 tablespoons butter (it is a good start) and 4 tablespoons olive oil. I used my robo-stir for this and it was great but it made the butter-olive oil mixture really bubbly. When this starts to bubble, add the garlic. The robo-stir was still doing great at this point, but really liked the left side of the pan.
Add your shrimp and olives, then after about 2-3 minutes throw in the sun-dried tomatoes. This is where the robo-stir failed and could no longer move around the pan. Darn.
Pour in the white wine. As you stir, sprinkle in some red pepper flakes. When the shrimp is pink, squeeze in the juice from 1 and 1/2 lemons. I used the other half in the salad dressing, which was a nice touch. Keep stirring the scampi. After a minute or two pour in cream while stirring.
Pour sauce over pasta and serve. Don’t forget the bread (
Margo’s Shrimp Scampi
fettuccine or angel hair
red pepper flakes
3 tbsp butter
2 tbsp olive oil
cream or half and half
Frozen, pre-shelled uncooked shrimp. Thaw in fridge (do not thaw using warm water, if needed, run under cold water to thaw), take off tails and any shells. Preheat saute pan and prepare water to boil for pasta (use whatever pasta you like best, we use fettuccine or angel hair).
Once saute pan is warm add 2 tbs butter and 2 tblspns olive oil. Warm butter and oil and add fresh chopped garlic and broccoli. Add shrimp. Add 1/2 cup white wine (and drink a glass yourself). Add red pepper flakes to your liking and wait for shrimp to curl and “pink up.” Add a shot of lemon juice toward the end of cooking. After about 1-2 mimnutes add half a cup of half and half or cream and add 1 more tbsp of butter.
Drain pasta mix in shrimp and sauce. Serve.
AND Just for fun – check out my new karate chopping hand.
I love kitchen gadget/tools. This makes me laugh, but also worked really well for salad prep. It chopped almost everything and also I could push the item onto the broad part of the hand to transfer it to the bowl.
I have one gadget (that is awesome) that has not been revealed since I got it for Christmas and one very impatient brother who is waiting. It is harder than I thought to line up the logistics, but have faith, the reveal will be soon.