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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!
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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.