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Shrimp Spaghetti with Black Olives

Course: Main Courses - Fish & Seafood, Main Courses - Pasta & RIce
Cuisine: Italian

Ingredients

  • 8 Ounces Uncooked Vermicelli
  • 1/3 Cup Olive Oil
  • 1 to 1 1/2 Pounds Fresh Medium Shrimp Peeled & Deveined
  • 1 Cup Chopped Onion
  • 3 Cloves Garlic Crushed
  • 2 16-Ounce Cans Tomatoes Undrained & Chopped
  • 2 Teaspoons Dried Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Cup Chopped Fresh Parsley
  • 3/4 Cup Sliced Ripe Olives
  • 3 Tablespoons Grated Parmesan Cheese

Instructions

  • Cook vermicelli according to package directions; drain and set aside.
  • Heat oil in a large Dutch oven over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 5 minutes or until shrimp are pink. Remove shrimp and set aside.
  • Add tomatoes, basil, salt and pepper; bring to a boil. Cook, uncovered, 5 to 7 minutes.
  • Add vermicelli, shrimp, and parsley; toss until mixture is well coated. Transfer to serving dish. Sprinkle with ripe olives and Parmesan cheese. Makes 6 servings.

Notes

I find that too much parsley can be overpowering, so I usually cut the amount in half.