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.
Pasta and Shrimp with Zesty Green Olive Sauce
Servings: 4
Calories: 720kcal
Ingredients
- 12 oz. fresh angel hair pasta
- 4 oil-packed anchovy fillets
- 1 small garlic clove
- 2 Tbsp chopped fresh dill
- 1 tsp finely grated lemon zest
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1 cup green olives pitted and halved
- 3 Tbsp capers drained
- 1/2 cup olive oil
- 1/2 cup Parmesan finely grated (plus more for serving)
- 2 Tbsp fresh lemon juice
- 2 Tbsp roasted and salted sunflower seeds
- 1 lb cooked shrimp
Instructions
- 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 (not chopped) 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.