Pasta with Olive Chimichurri Sauce
★★☆☆☆
Ingredients
- 6 tablespoons extra virgin olive oil, divided (88.7 ml)
- 2 tablespoons crushed garlic (29.6 ml)
- 6 ounces shrimp, thawed, shelled, and deveined (170 g)
- 1 pound gluten-free or regular long pasta (fettuccine) (454 g)
- 2 teaspoons red pepper flakes (9.9 ml)
- 2 teaspoons freshly ground black pepper (9.9 ml)
- 1/4 cup cream (59.1 ml)
- 2 tablespoons unsalted butter (29.6 ml)
- 1 cup grated Parmesan, divided (237 ml)
- 3 tablespoons lemon juice (44.4 ml)
- 1/3 cup chimichurri, plus more for serving (78.9 ml)
- 2 (6-ounce) cans California green olives, drained
- 4 tablespoons minced chives (59.1 ml)
- 2 tablespoons finely chopped walnuts (29.6 ml)
- 2 tablespoons minced basil (29.6 ml)
- Rind of 1 lemon, ribboned
Instructions
- Set pot of salted water to boil. Heat 1 1/2 Tbsp oil in sauté pan over medium heat; sauté garlic 2 minutes until fragrant. Remove garlic, set aside.
- Turn heat to medium-high. Add oil if needed; cook shrimp 1 minute per side until slightly opaque. Remove, roughly chop shrimp and garlic, set aside.
- Cook pasta per package directions. Meanwhile, make sauce: add remaining oil to shrimp pan over medium heat. Add pepper flakes and black pepper; cook 30 seconds until fragrant.
- Add butter and cream; whisk until combined. Add handful of Parmesan, mix well. Add lemon juice, reduce heat to medium-low. Add chimichurri, olives, and shrimp-garlic mixture; toss.
- Reserve 1/4 cup pasta water. Transfer pasta to bowl, pour sauce over. Add half the remaining Parmesan, chives, walnuts, basil, and lemon rind; toss. Add pasta water if needed.
- Transfer to serving bowl. Garnish with additional chimichurri and remaining toppings.
Wine Pairing: Light White (Vermentino) — Herbacous wine matches green olives.