Shrimp and Olive Marinara over Galletti Topped with Parmesan
Servings 4 - 6
Equipment
- Large saucepan
- Large skillet
Ingredients
- 1 lb of large shrimp shelled removed & de-veined.
- 2 tbsp olive oil divided
- Sea salt and freshly cracked pepper to taste
- 1 clove of garlic minced
- 1 jar of marinara
- 1 2.5-oz can of black olives sliced
- ¼ cup of kalamata olives sliced
- 8 oz Galletti pasta cooked per instructions
- Parmesan cheese shavings
- Fresh parsley chopped
Instructions
- Clean, peel, and devein the shrimp if needed. Rinse with cold water, then pat dry.
- Place the shrimp in a bowl and drizzle with 1 tablespoon of olive oil, minced garlic, sea salt, and freshly cracked pepper, to taste; toss to coat evenly. Put in the refrigerator to marinate for 30 minutes.
- Pour the marinara into a large saucepan, then add the black olives and kalamata olives; simmer until warmed through. Side Note: Don't simmer the marinara with the olives for too long, or the sauce will become salty.
- Cook the pasta in salted water, according to package instructions. Drain.
- When the pasta has nearly finished cooking, heat the remaining olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 3-4 minutes (depending on the size), then flip and cook for 1-2 minutes, or until they are cooked through.
- Ladle some pasta into a bowl, followed by a spoonful of the olive marinara sauce.
- Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.