Shrimp with Olives and Pasta

Shrimp with Olives and Pasta

Shrimp with olives and pasta – a delicious dish for dinner, lunch, or dinner. For all pasta and seafood lovers!


  • Pasta: 200 grams
  • Butter: 1 tablespoon
  • Olive oil: 1 tablespoon
  • Garlic: 2 cloves
  • Chili pepper: 1 piece
  • Shallots: 2 pieces
  • Dried oregano: 1/2 teaspoon
  • Dried thyme: 1/2 teaspoon
  • Shrimp: 16 pieces
  • Cherry tomatoes: 6 pieces
  • Black olives: 16 pieces
  • Dry white wine: 150 milliliters
  • Cream (30%): 80 milliliters
  • Parsley: for garnish
  • Salt: to taste


  1. Rinse the shrimp and remove the heads. Peel off the shells and legs. Make a slit along the outer edge (on the back) and inner edge (on the belly) of the shrimp with a knife, and remove the dark vein (intestinal tract). Rinse the shrimp thoroughly once again. Pat dry.
  2. In a pan, melt the butter and sauté the chopped shallots. Once the shallots are slightly translucent, add the crushed garlic using a garlic press and pour in the white wine. Simmer until the wine evaporates completely. Add olive oil to the onions, sauté for a few minutes, then add the shrimp and a pinch of salt. Add cherry tomatoes and olives, then add the herbs. Cook for about 3-4 minutes.
  3. Remove the pan from the heat and carefully pour in the cream. Mix well. Simmer until the sauce thickens. Add the cooked pasta to the finished sauce, mix well, and serve with fresh parsley.

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