shrimp & pasta with olive oil and pine nuts
We had shrimp and were longing for an alfredo sauce, but I was out of a few key alfredo ingredients, so I tried this as an alternative to driving to the grocery. The best part of the dish is that it is tasty, crisp on flavor, but light and VERY simple to prepare with VERY basic ingredients. Feel free to substitute chicken for shrimp, particularly grilled chicken marinated in Italian dressing. Also feel free to up the quantity of pine nuts or delete them. I prefer WITH! It was a huge hit and the kids enjoyed it immensely.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound peeled, deveined, tailless shrimp
- 1/2 cup butter or margarine
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/8 cup pine nuts (OPTIONAL, if you prefer without, skip this ingredient and step 2)
- 1 pound cooked vermicelli or angel hair pasta, well salted
- 1 cup extra virgin olive oil
- 6 cloves garlic
- 1 tablespoon fresh or dried parsley
- 1/4 cup parmesan cheese
How To Make shrimp & pasta with olive oil and pine nuts
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Step 1Melt butter in a skillet on med. high heat. Add shrimp, salt and pepper and cook until done, taking care not to over cook. Set aside.
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Step 2Drop pine nuts in skillet on med. heat. Occasionally toss them. When one or more sides turn from pale to light golden brown and they look toasted, remove from heat.
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Step 3Heat olive oil over medium heat. Add garlic and cook until garlic turns light golden color.
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Step 4Add shrimp, pine nuts and parsley to pasta. Slowly stir in olive oil.
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Step 5Toss thoroughly and serve with a dusting of parmesan cheese or add cheese to serving dish and let others pass the bowl and serve themselves!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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