Orecchiette with Shrimp, Rosemary, and Green Olives · Faith Middleton's Food Schmooze
The pasta “orecchiette” simply means “little ears,” and that’s exactly what they look like once cooked, indented just enough to catch a bit of shrimp, herbs, wi
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Ingredients
- sea salt (fine)
- 1 pound orecchiette
- 1½ pounds shrimp (small (31 - 40), shelled, tails removed, deveined)
- 2 tablespoons canola oil
- 4 tablespoons olive oil (extra virgin)
- 1 teaspoon red pepper flakes
- 2 teaspoons rosemary (finely chopped, fresh)
- 8 ounces Picholine olives (pitted, (2cups), quartered )
- 1/4 cup white wine (dry)
- 1½ cups chicken stock (low-sodium )
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