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Pasta with Shrimp and Olives Recipe

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This recipe for Pasta with Shrimp and Olives, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Tuesday, January 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb linguine, long spaghetti, angel hair, or penne pasta
(use premium Italian pasta made with semolina)
3 tbsp of olive oil
1 lb of raw shrimp with tails removed, 32-40 count
1 tsp of garlic salt or powder
1 lemon
2 cloves of garlic minced
1 large onion, coarsely chopped
3 teaspoons dried oregano
2 teaspoons of dried basil
1 tsp of dried parsley
1 tsp of cracked pepper
1 tsp of kosher salt
1 can or cup of sliced black olives, drained
1 cup of sliced kalamata olives
1 can of artichoke hearts in water, sliced or cubed
2 cans sliced mushrooms, drained
3 16 ounce cans diced San Marzano tomatoes
Freshly grated Reggiano Parmesan cheese

Directions:
Directions:
Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, al dente. Drain. Heat olive oil in a large skillet over medium high heat. Sprinkle shrimp with seasoned salt and pepper and cook for 2 to 3 minutes until pink. Remove and set aside, squeeze lemon over the shrimp and sprinkle lightly with garlic salt or powder. Add garlic and onion to same pan and sauté until just soft. Stir in drained black olives and mushrooms. Sauté a few more minutes. Stir in tomatoes, dried spices, cover, and simmer for 15 minutes. Add shrimp to the mixture and add cooked past and heat through. Sprinkle generously with Parmesan.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
A great meal, especially in the summer. You can use chicken instead of shrimp. Just cut boneless chicken into strips or chunks and brown in olive oil. Serves 8.

 

 

 

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