Zesty Green Olive Sauce Pasta with Shrimp

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This dish has a ton of flavor and uses ingredients that are very zesty.    Don’t fear the anchovy fillets!  They are mashed and add a background of, to use Vicki’s words, a salty zing.  The sauce can be made a day ahead and refrigerated.

  • 12 oz. fresh angel hair pasta
  • 4 oil-packed anchovy fillets
  • 1 small garlic clove
  • 2 T. chopped fresh dill
  • 1 t. finely grated lemon zest
  • 1 c. chopped fresh parsley
  • 1/2 c chopped fresh basil
  • 1 c green olives, pitted and halved
  • 3 T drained capers
  • 1/2 c olive oil
  • 1/2 c Parmesan, finely grated (plus more for serving)
  • 2 T. fresh lemon juice
  • 2 T. roasted and salted sunflower seeds
  • l lb cooked shrimp

Cook pasta in a large pot of boiling salted water, stirring occasionally, until desired doneness.  Drain, reserving 1/2 cup pasta cooking liquid.

Finely chop anchovies and garlic, using the back of a chef’s knife, mash the mixture on a cutting board until you have a paste.  Combine paste with dill, lemon zest, parsley, basil, and half the olives and capers in a large bowl.  Chop remaining olives and capers and add to bowl, along with the olive oil.  Mix well, season to taste with salt and pepper.

Add pasta and 1/4 cup reserved pasta liquid to sauce.  Toss, adding Parmesan a bit at a time, along with more pasta liquid as needed, until sauce coats pasta.  Add lemon juice, season with salt and pepper.

Serve pasta topped with shrimp, sunflower seeds and more Parmesan.

Serves 4

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