Farfalle with Shrimp and Green Olives

  • 1 pound farfalle (or another shape dried pasta)
  • 1/4 cup extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon fresh thyme leaves
  • 1 pound peeled and deveined small shrimp (or large shrimp cut into pieces)
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 2 cups chopped fresh plum tomatoes
  • 1 cup green olives, sliced
  • 3 tablespoons chopped flat-leaf parsley
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon kosher salt, or to taste


Cook the pasta according to package directions.  Drain.

Heat the oil in a large, heavy pan.

Add the onion and garlic and sauté for 5 minutes, stirring often.  Over high heat, add the thyme and shrimp and cook, stirring for 2 minutes. Stir in the wine and cook over high for a minute or two. Add the stock and tomatoes and cook for 6 to 8 minutes.Stir in the olives and parsley and season.

Toss with the cooked pasta and serve immediately.

Serves 6 to 8.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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