facebook Gluten Free Spaghetti with Olive Pesto & Shrimp - CATELLI®

Gluten Free Spaghetti with Olive Pesto & Shrimp

Try our delicious recipe for Spaghetti with Olive Pesto & Shrimp. A gluten free meal the whole family will love!
Print
Prep time
icon-clock-125 Min
Serves
icon-servings-14
Gluten Free Spaghetti with Olive Pesto & Shrimp
Catelli Gluten Free Spaghetti

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
  • 2 cloves 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
  • 1 red pepper, very thinly sliced

Cooking Steps

Step 1

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

Step 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.

Step 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.

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.

Fighting Against Forced Labour and Child Labour in Supply Chains Act.
Loi de lutte contre le travail forcé et le travail des enfants dans les chaînes d'approvisionnement