Shrimp, tomato & olive fettuccine

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4 servings


  • 2 tbsp butter
  • 340-g pkg frozen raw peeled shrimp , defrosted
  • 796-mL can diced tomatoes
  • 1/2 cup coarsely chopped kalamata olives , pitted
  • 4 garlic cloves , minced
  • 3/4 cup vermouth or white wine
  • 500 g cooked fettuccine pasta
  • long slivers green onion


  • Melt butter in a large, wide saucepan over medium-high heat. Add shrimp. Stir-fry until shrimp turn bright pink, 2 to 4 minutes. Remove to a plate. Add tomatoes, olives and garlic. Boil gently, uncovered, stirring often, until tomatoes start to break down, 5 minutes. Add vermouth. Boil, stirring often, to develop flavour and slightly thicken sauce, 3 minutes. Then stir in shrimp. Toss with fettuccine and green onion.

Count on this easy recipe when you need a surefire entertaining entree.