Prep time: 20 minutes
Ingredients
1 (9-oz) package fresh angel hair pasta
3 tablespoons olive oil
1 tablespoon chopped garlic
1/2 cup sliced kalamata olives
3 tablespoons capers
1 1/2 lb peeled/deveined medium shrimp, tails removed
1 (14.5-oz) can petite diced tomatoes, drained
Steps
- Prepare pasta following package instructions.
- Heat oil in large sauté pan on medium 1–2 minutes . Add garlic, olives, and capers; cook 2 minutes, stirring occasionally. Add shrimp to pan; cook 2 minutes.
- Reduce heat to low; stir in tomatoes and cook 2–3 more minutes until hot and shrimp turns pink and opaque. Serve over pasta.
Other Preparation Methods
- Poach: Bring 15-oz can coconut milk, 1 tablespoon each lime juice and Caribbean seasoning, to a boil. Reduce heat to low, then add 1 1/2 lb shrimp and 1/4 cup chopped cilantro; simmer 3–4 minutes until shrimp turn pink and opaque.
- Broil: Preheat oven to broil. Combine 1 1/2 lb shrimp, 12 oz presliced fajita vegetable blend, 1 package fajita seasoning, and 1 tablespoon canola oil. Place on foil-lined baking sheet; cook 4–5 minutes on center rack until shrimp turn pink and opaque. Serve with lime.
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