Posted By : IamFresh

1 Feb, 2022 4:27 PM

Cooking Time : 45 Minute

Ingredients

• 1 tbsp olive oil
• 1 tbsp + 1 tsp unsalted butter, divided
• 1 lb extra large shrimp, peeled and deveined
• 3 large garlic cloves, minced
• 1/2 cup finely diced red onion
• 1/2 tsp kosher salt, divided
• 3 tbsp tomato paste
• 3/4 cup dry white wine
• 1/4 tsp black pepper
• 1/2 cup halved kalamata olives
• 2 tbsp capers
• 1 lb fresh linguine (dried is fine as well)
• 1/3 cup freshly shredded or grated parmesan cheese
• 1/4 cup finely chopped parsley
• 1/2 cup or more starchy pasta water

Instructions

1. Bring a large pot of water to a rolling boil. Season generously with salt.

2. Heat a large skillet with high sides to medium heat. Add olive oil and 2 teaspoons butter.

3. Pat the shrimp dry with paper towels. Season on both sides with a little bit of salt and pepper.

4. When the oil and butter are hot, add the shrimp. Cook for 1-2 minutes on each side until bright pink. Remove from the pan.

5. Add the red onion and 1/2 teaspoon salt to the pan. Sweat the onion for 1-2 minutes until slightly softened. Add the garlic. Cook one more minute. Stir in the tomato paste, cook for one minute. Stir in the white wine and remaining 1/2 teaspoon salt and pepper. Bring to a simmer. Continue to simmer until reduced by half.

6. While the wine simmers, drop the pasta into the boiling water. If you are using dry pasta, cook until the pasta is just shy of aldente.

7. Add the olives and capers to the white wine sauce. Stir in remaining butter. Use tongs to transfer the pasta to the tomato and olive mixture. Toss to coat. Add 1/2 cup of starchy pasta water along with parmsan and parsley to the pasta. Continue to toss. Add the shrimp back in. Add more pasta water if necessary. Season to taste with salt and pepper. Garnish with extra parsley and parmesan.