Shrimp Provencal with Fettucine

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

Ingredients

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 tablespoons GOLDEN BLOSSOM HONEY

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

Honey Tips

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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