This pasta is one of my favorite summer meals. I love pasta. But in the summer, sometimes the different pasta sauces are just to heavy. This one is very light and melts in your mouth. If you’re a seafood fan, this sauce would be great with scallops, mussels, or clams. For those of you who are not seafood fans, you could easily add some veggies–maybe eggplant, zucchini, or even artichokes to add a little more substance. Best part of this pasta–the grape tomatoes are so flavorful and burst in your mouth. I’ve adapted this recipe from several different versions. Feel free to add more/less of any of the ingredients–below is the ratio that we prefer. Serve with a greek salad on the side, drizzled with EVOO and crushed pepper. Hope you enjoy it!
1/3 lb of shrimp (tails removed)
1 pint of grape tomatoes
4 garlic cloves minced
15 kalamata olives halved (could substitute black olives)
1 shallot minced (or half of small white or yellow onion)
1/2 cup grated parmesan cheese
3 tbsp of butter
2-3 tbsp fresh chopped basil (or–parsley, oregano)
1/4 cup of good white wine (chardonnay or noir–nothing too sweet)
1 tbsp red pepper
salt to taste
1. Drizzle some EVOO into the pan. Add onion, garlic and salt and saute for 2-3 minutes over medium heat. Add white wine, butter, and tomatoes. Saute for 5 minutes or until the tomatoes are just starting to soften. Add olives, red pepper, and shrimp and cook another 2-3 minutes. (Hint: if there is not enough liquid in the pan, add a little more (not too much) wine or EVOO. During the cooking process, there should be enough liquid to spread over the pan.) Pull off heat. Carefully mix in the parmesan cheese and sprinkle with basil. Serve over linguine, angel hair, or regular spaghetti.
Serve with a Chardonnay and Greek Salad