Savory green and black olives, succulent shrimp and a savory marinara sauce team up with our Italian Spaghetti to create an impressively complex pasta dish. Like Puttanesca, but with a taste of the sea!
INGREDIENTS
- 1 (1-pound) package DeLallo Linguine
- 2 tablespoons DeLallo Extra Virgin Olive Oil
- 2 cloves garlic, smashed
- 1 (25.25-ounce) jar DeLallo Pomodoro Fresco Marinara
- 1 pint cherry tomatoes
- 1 cup DeLallo Olives Jubilee
- 1 pound fresh (or thawed) shrimp, peeled and deveined
- Salt and pepper to taste
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
- Meanwhile in a large saucepan, heat olive oil on medium setting. Once hot, add garlic cloves and simmer until lightly golden, about 1-2 minutes. Discard garlic. Add Pomodoro Fresco Marinara and bring to a boil to reduce.
- Stir in tomatoes and cook until they burst, about 5 minutes. Add olives and shrimp. Cook until shrimp become pink. Add cooked pasta and heat together for about 2 minutes to marry flavors. Salt and pepper to taste.
