Spaghettini with Shrimp, Olives and Tomatoes

• 1 pound spaghettini
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 2 large plum tomatoes, cut into 1/4-inch dice
• Salt
• 1 pound medium shrimp, shelled and deveined, tails left on
• 1/2 cup oil-cured black olives, pitted and coarsely chopped
• Freshly ground pepper
• 1/2 cup flat-leaf parsley, finely chopped

1. In a large pot of boiling salted water, cook the pasta until al dente.
2. Reserve 1/2 cup of the pasta cooking water.
3. Drain the pasta and return it to the pot.
4. Meanwhile, heat the olive oil in a medium skillet.
5. Add the crushed red pepper and cook over low heat, stirring, for 2 minutes.
6. Add the garlic and cook until fragrant, about 2 minutes.
7. Stir in the tomatoes and cook over moderate heat for 3 minutes.
8. Season with salt.
9. Add the shrimp and cook until they turn pink and begin to curl, about 3 minutes.
10. Stir in the olives and reserved pasta cooking water and cook until the sauce thickens slightly, about 2 minutes.
11. Season with salt and pepper.
12. Toss the pasta with the sauce and parsley to coat, transfer to a warmed bowl and serve.

spaghettini, extravirgin olive oil, red pepper, garlic, tomatoes, salt, shrimp, oilcured black olives, freshly ground pepper, flatleaf parsley

Taken from www.foodandwine.com/recipes/spaghettini-with-shrimp-olives-and-tomatoes (may not work)