Shrimp Provencal with Fettucine

Herbs de Provence and Kalamata olives bring Mediterranean tastes to this scrumptious shrimp and pasta dish.


2 tablespoons olive oil
1 large leek, trimmed and rinsed, cut into 1/2-inch pieces
1 rib celery, coarsely chopped
1 cup dry white wine
1 pound large shirmp, peeled and deveined
24 Kalamata olives, pitted
1/2 cup oil packed sun-dried tomatoes, chopped
1 (14.5 ounce) can diced tomatoes, drained (reserve juice for another use)
2 large cloves garlic, minced
2 teaspoons dried herbes de Provence, found in spice aisle of supermarket
salt and pepper to taste
1/4 cup fresh parsley, chopped

1 pound fettucine, cooked according to package directions


In a large skillet heat oil. Add leek and celery and sauté, stirring, 5 minutes. Add wine and bring to a boil. Stir in prepared shrimp, olives, sun-dried tomatoes, diced tomatoes, honey, garlic and herbes de Provence. Bring to a boil. Continue cooking until shrimp turn pink and are just cooked through. Season with salt and pepper.

To serve, spoon over fettucine and sprinkle with fresh parsley.

Serves: 4

golden blossom honey product