Pantry Penne (Shrimp and Olive Pasta)
Pantry Penne (Shrimp and Olive Pasta)
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Ingredients
  • 3 ½ cups (340 g) penne
  • 2 onions, thinly sliced
  • 2 cloves garlic, chopped
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (5 ml) harissa paste
  • 1 can (28 oz/796 ml) diced tomatoes
  • ¼ cup (50 g) pitted black olives, coarsely chopped
  • 1 lb (454 g) peeled medium deveined shrimp, thawed
  • Salt and pepper
  • Preparation
  • In a large pot of salted boiling water, cook the pasta al dente. Set aside ½ cup (125 ml) of the cooking water for the sauce. Drain the pasta.
  • Meanwhile, in a large skillet over high heat, soften the onions and garlic in the oil. Add the harissa paste and cook for 1 minute, stirring constantly. Add the tomatoes and olives. Season with salt and pepper. Let simmer for 15 minutes. Add the shrimp and simmer for 2 to 3 minutes or until the shrimp are cooked through. Keep warm.
  • Add the pasta to the sauce and stir well. Add cooking water to thin out the sauce, if needed. Adjust the seasoning.
  • Description
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