Spaghetti with Olive Pesto & Shrimp

By Catelli  , , ,

June 25, 2015

0.0 0
  • Prep: 25 mins
  • 25 mins

    25 mins

  • Yields: 4


1 pkg (340 g) Catelli® Gluten Free Spaghetti

1 1/2 cups (375 mL) fresh parsley leaves

3/4 cup (175 mL) fresh basil leaves

1/2 cup (125 mL) pitted green olives

1/3 cup (75 mL) chopped red onion

2 tbsp (30 mL) fresh lemon juice

2 cloves garlic, minced

1/2 tsp (2 mL) each salt and pepper

3 tbsp (45 mL) extra virgin olive oil, divided

1 lb (500 g) large shrimp, peeled and de-veined

1 red pepper, very thinly sliced


Cook spaghetti according to package directions. Reserve about 1 1/2 cups (375 mL) cooking water before draining.

Meanwhile, combine parsley, basil, olives, red onion, lemon juice, garlic, salt and pepper in a food processor. Pulse until finely chopped; pulse in 2 tbsp (30 mL) oil until smooth. Adjust seasonings to taste.

Heat remaining oil in a large skillet set over medium-high heat. Stir-fry shrimp and red pepper until shrimp are just opaque. Add spaghetti and pesto mixture. Toss in reserved cooking water, at little at a time, until pasta is moistened to taste. Serve immediately.


- Replace green olives with black, kalamata olives for a different taste

- Omit the shrimp for a meatless entrée or substitute 2 cups (500 g) cubed, cooked chicken instead.


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Spaghetti with Olive Pesto & Shrimp