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Farfalle with Shrimp and Green Olives

Posted Tuesday, May 31st 2011 @ 10am
  • 1 pound farfalle (or another shape dried pasta)
  • 1/4 cup extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon fresh thyme leaves
  • 1 pound peeled and deveined small shrimp (or large shrimp cut into pieces)
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 2 cups chopped fresh plum tomatoes
  • 1 cup green olives, sliced
  • 3 tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon kosher salt, or to taste
 Cook the pasta according to package directions.  Drain.

Heat the oil in a large, heavy pan.

Add the onion and garlic and sauté for 5 minutes, stirring often. 

Over high heat, add the thyme and shrimp and cook, stirring for 2 minutes.

Stir in the wine and cook over high for a minute or two.

Add the stock and tomatoes and cook for 6 to 8 minutes.

Stir in the olives and parsley and season.

Toss with the cooked pasta and serve immediately.

Serves 6 to 8.

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