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

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.

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.

Remplacer les olives vertes par des olives noires ou des olives Kalamata pour obtenir un goût différent.

Préparer une entrée sans viande en omettant les crevettes ou les remplacer par 2 tasses (500 g) de poulet cuit coupé en cubes.