Shrimp and Olive Marinara over Galletti Topped with Parmesan

This meal was created at the request of my seven year old son.  He wanted pasta in a marinara sauce with black olives, kalamata olives, and shrimp topped with Parmesan cheese.  No other ingredients… just his favorites.  He picked the galletti pasta because he thought it looked cool, thankfully, it was tasted good too.  I’ve never used this type of marinara  (Mario Batali) before but I am glad I did because it was really delicious & it made dinner very quick and easy.  Great job to my son for creating this scrumptious creation! Simple food makes the best meals.

Clean the shrimp and remove the shell and de-vein if needed.  Rinse with cold water then pat dry.  Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Cook the pasta in salted water, per instructions.  Drain.  Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer until warmed through. Side Note: Don’t simmer the marinara with the olives for too long or the the sauce will become salty.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat.  Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through.  Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce.  Top with a few shrimp and some shaved Parmesan cheese and parsley.  Serve.  Enjoy.

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Shrimp and Olive Marinara over Galletti Topped with Parmesan

Yield: 4-6

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Ingredients:

1 lb of large shrimp, shelled removed & de-veined.
1 1/2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1 jar of marinara
1 2.5 oz can of black olives, sliced
1/4 cup of kalamata olives, sliced
8 oz Galletti pasta, cooked per instructions
Parmesan cheese, shavings
Fresh parsley, chopped

Directions:

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer for 20-30 minutes.

Cook the pasta in salted water, per instructions. Drain.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.

Recipe and photos by For the Love of Cooking.net
Inspired by my son!

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18 Responses to “Shrimp and Olive Marinara over Galletti Topped with Parmesan”

  1. 1

    Shrimp and Olive Marinara over Galletti Topped with Parmesan | My Best Cookbook — December 3, 2012 @ 9:05 pm

    [...] Print Save [...]

  2. 2

    honeywhatscooking — December 3, 2012 @ 10:46 pm

    wow, gotta say your son definitely knows his flavors… marinara, olives, parmesan, is a winner! A sever year old who loves olives? I love that! Love them too, I can’t get my 34 year old husband to eat them.

    [Reply]

  3. 3

    The Duo Dishes — December 3, 2012 @ 11:20 pm

    Your son has great taste in ingredients! He may turn out to be a mini chef in a few months. Love the look of that pasta. Never seen it before!

    [Reply]

  4. 4

    Carmen Rosa — December 4, 2012 @ 1:37 am

    I love how colorful this dish is!! And full of so many of my favorite things!

    [Reply]

  5. 5

    Debbie — December 4, 2012 @ 3:23 am

    Your son has very good taste! I’d eat this in a heartbeat!

    [Reply]

  6. 6

    Jenn's Food Journey — December 4, 2012 @ 4:25 am

    I love that your son helped create this delicious little masterpiece! I looks fantastic!

    [Reply]

  7. 7

    A New York Foodie — December 4, 2012 @ 4:43 am

    That looks really great Pam! Very delicious!

    [Reply]

  8. 8

    Lindsay N. — December 4, 2012 @ 8:13 am

    Mmmm! Looks amazing!

    [Reply]

  9. 9

    Kim in MD — December 4, 2012 @ 11:56 am

    How cool that your son created this pasta dish! I love Mario B.’s pasta sauce! I love the flavors in this dish, but sadly I can’t eat shrimp. I will try it without the shrimp…I’m sure it will still be delicious!

    [Reply]

  10. 10

    Marjie — December 4, 2012 @ 12:54 pm

    What a novel use of shrimp! How nice that your son loves so many different types of food.

    [Reply]

  11. 11

    Wizzy — December 4, 2012 @ 2:19 pm

    Such sophisticated tastes for a 10 year old. Great flavour combo.

    [Reply]

  12. 12

    Chung-Ah | Damn Delicious — December 4, 2012 @ 3:25 pm

    Wow, your 7-year old son really knows his food!

    [Reply]

  13. 13

    Cathy — December 4, 2012 @ 3:31 pm

    your son will become a super awesome chef :)

    [Reply]

  14. 14

    Blond Duck — December 4, 2012 @ 4:50 pm

    I’ve never heard of galletti!

    [Reply]

  15. 15

    Joanne — December 4, 2012 @ 5:03 pm

    The kid has good taste! He must get it from his momma. :)

    [Reply]

  16. 16

    Angie@Angie's Recipes — December 5, 2012 @ 5:14 am

    wow those giant prawns! I love them!

    [Reply]

  17. 17

    Chris — December 6, 2012 @ 12:24 pm

    Pretty bright kid you got there. Galletti pasta reminds me visually of sea horses.

    [Reply]

  18. 18

    shurik — June 2, 2013 @ 7:51 pm

    Looks awesome. HOpe its ok with you if we put a link to your recipe here:

    http://www.myrecipepost.com/cgi-bin/auction/auction.pl?category=seafood&item=4523667194

    Thanks,

    Shurik

    [Reply]

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