Serves
Makes 4 servings
Ingredients
- 1/4 cup pitted and roughly chopped Castelvetrano olives
- 2 tablespoons chopped fresh basil, plus more for serving
- 1 tablespoon chopped fresh oregano
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground pepper
- 1 pint cherry tomatoes
- 1 large garlic clove, minced
- Zest of 1 lemon
- 1 recipe Fresh Pasta Dough (recipe included), rolled into semi-thin sheets (second thinnest setting on pasta roller) and cut into 1/3" wide ribbons
- 1 pound medium shrimp, peeled and deveined
Procedure
1. To a small bowl, add olives, herbs, lemon juice, and 1 tablespoon olive oil; toss to combine. Taste and adjust seasoning with salt and pepper; set aside.
2. To a large sauté pan set over medium-high heat, add 1 tablespoon olive oil. When oil is shimmering, add tomatoes to pan and season with salt and pepper. Sauté tomatoes until they begin to burst, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute.
3. To cook pasta: Bring a large pan with water set over high heat to a boil. Generously season water with salt. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente, 2 to 3 minutes. Reserve about 1 cup of pasta water and drain pasta through a colander. Add pasta to pan with tomatoes and garlic and toss to combine. Adjust consistency with reserved pasta water as necessary. Fold in lemon zest.
4. To grill shrimp: Heat a grill or grill pan over medium-high heat. To a medium bowl, add shrimp and remaining 1 tablespoon olive oil; season with salt and pepper and toss to combine. Grill shrimp, turning once, until the center is opaque, 1 to 2 minutes per side.
5. To serve: Transfer pasta and tomatoes to a serving platter, top with grilled shrimp, olives, and basil. Serve immediately.
