Ingredients
Method
- Cook the pasta in well-salted boiling water according to package directions until al dente. Reserve about ¾ cup of pasta water before draining. Set aside.
- While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Pat shrimp dry with paper towels and season lightly with salt. Add shrimp in a single layer (work in batches if your pan is small) and cook for about 90 seconds per side until opaque throughout and reaching an internal temperature of 145°F. Transfer to a plate.
- Reduce the heat to medium, add the garlic to the same skillet and cook for 30 seconds until fragrant but not browned. Pour in the white wine and let it reduce by about half, scraping up any fond from the bottom—this takes roughly two minutes.
- Add the crushed tomatoes and red pepper flakes, stir well, then bring to a gentle simmer. Cook for 5 minutes until the sauce thickens slightly. Taste and adjust seasoning as needed.
- Return the shrimp to the skillet along with their accumulated juices. Stir in the Kalamata olives, lemon juice, and torn basil. Let everything warm through together for about one minute.
- Add the cooked pasta to the skillet and toss vigorously, adding a splash of pasta water at a time until the sauce clings nicely to each strand. If it looks dry, add more pasta water—but stop before it becomes soupy.
- Divide among bowls and serve immediately with extra red pepper flakes on top if you like heat.
Nutrition
Notes
What keeps me coming back is how little work it demands for such big flavor. Olive brine seasons the sauce naturally, and the olives contribute their own saltiness so you don't over-season. I keep this in my regular rotation because it's the kind of dish that feels special without requiring a trip to the store.
A couple of things that make a real difference: pat your shrimp dry before cooking them so they actually sear instead of steam, and save a ladleful of pasta water to finish the sauce. The starch helps everything cling together at the end.