Spaghetti with Shrimp and Olives

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Prep Time:
20 mins
Total Time:
20 mins
Servings:
4

Ingredients

  • Coarse salt and freshly ground pepper

  • 1 pound spaghetti

  • 2 slices bacon, coarsely chopped

  • 2 tablespoons tomato paste

  • 2 tablespoons packed fresh rosemary leaves

  • 1 cup mixed olives

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 pint cherry tomatoes, halved

  • 1 pound fresh or thawed frozen medium shrimp, peeled and deveined

  • Grated Pecorino Romano, for serving (optional)

Directions

  1. Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 1/2 cups pasta water; drain.

  2. Meanwhile, cook bacon in a large straight-sided skillet over medium heat until most of fat is rendered but bacon is still pliable, about 4 minutes. Stir in tomato paste, rosemary, olives, and 1 tablespoon oil; cook 1 minute. Add tomatoes, season with salt and pepper, and cook until they collapse and release their juices, about 5 minutes. Add 1 cup pasta water and shrimp. Simmer, stirring occasionally, until shrimp are opaque, 2 to 3 minutes.

  3. Stir in pasta and remaining 1 tablespoon oil. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Drizzle with oil, sprinkle with cheese, and serve.

Originally appeared: Martha Stewart Living, November 2014

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