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
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
To serve, spoon over fettucine and sprinkle with fresh parsley.
Serves: 4
