Spaghetti with shrimps and olives
4 servings
20 minutes
Spaghetti with shrimp and olives is an exquisite dish of Italian cuisine that combines marine notes with the rich flavor of tomatoes and the aroma of rosemary. This recipe draws inspiration from Mediterranean traditions where pasta and seafood are constant companions. Tender and juicy shrimp enrich the dish's flavor, while olives add a hint of spiciness. Bacon brings depth to the taste, creating a balance between salty and sweet, while pecorino cheese completes the composition with a rich creamy note. The perfect combination of textures makes this dish not only delicious but also surprisingly filling. Spaghetti with shrimp and olives is great for a cozy dinner or festive lunch, complemented by a glass of white wine that highlights the delicate notes of seafood.
1
Cook spaghetti in a large pot of salted water until al dente, reserving 1 ½ cups of pasta cooking water. Then drain the water.
- Spaghetti: 450 g
- Salt: to taste
2
Meanwhile, fry the bacon in a large skillet over medium heat for 4 minutes until most of the fat is rendered. The bacon should be soft.
- Bacon: 2 pieces
3
Add tomato paste, rosemary, olives, and 1 tablespoon of oil to the bacon. Fry for 1 minute. Add tomatoes, season with salt and pepper. Fry for 5 minutes until the tomatoes break down and release juice. Pour in 1 cup of pasta cooking water. Add shrimp. Cook on low heat for 2-3 minutes, stirring constantly until the shrimp are no longer translucent.
- Tomato paste: 2 tablespoons
- Rosemary: 2 tablespoons
- Pitted olives: 1 glass
- Olive oil: 2 tablespoons
- Cherry tomatoes: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Peeled shrimp: 450 g
4
Add pasta and leftover olive oil. Gradually pour in the pasta cooking water by the spoonful until all the pasta is covered. Drizzle with oil, sprinkle with cheese, and serve.
- Spaghetti: 450 g
- Olive oil: 2 tablespoons
- Grated Pecorino Romano: to taste
