Gluten Free Spaghetti with Olive Pesto & Shrimp


Ingredients

1 PKG (340 G)CATELLI® GLUTEN FREE SPAGHETTI
1 1/2 cups (375 mL)fresh parsley leaves
3/4 cup (175 mL)fresh basil leaves
1/2 cup (125 mL)pitted green olives
1/3 cup (75 mL)chopped red onion
2 tbsp (30 mL)fresh lemon juice
2cloves garlic, minced
1/2 tsp (2 mL)each salt and pepper
3 tbsp (45 mL)extra virgin olive oil, divided
1 lb (500 g)large shrimp, peeled and de-veined
1red pepper, very thinly sliced

Preparation

Try our delicious recipe for Spaghetti with Olive Pesto & Shrimp. A gluten free meal the whole family will love!

Tips:

  • Replace green olives with black, kalamata olives for a different taste.
  • Omit the shrimp for a meatless entrée or substitute 2 cups (500 g) cubed, cooked chicken instead.

1

Cook spaghetti according to package directions. Reserve about 1 1/2 cups (375 mL) cooking water before draining.

2

Meanwhile, combine parsley, basil, olives, red onion, lemon juice, garlic, salt and pepper in a food processor. Pulse until finely chopped; pulse in 2 tbsp (30 mL) oil until smooth. Adjust seasonings to taste.

3

Heat remaining oil in a large skillet set over medium-high heat. Stir-fry shrimp and red pepper until shrimp are just opaque. Add spaghetti and pesto mixture. Toss in reserved cooking water, at little at a time, until pasta is moistened to taste. Serve immediately.

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