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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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