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Baked Carbonara with Lindsay® Olives & Shrimp

Source of Recipe

Lindsay Olives


Recipe Introduction

Submitted by Mark Waterbury

List of Ingredients

1 lb. pasta such as Penne or Farfalle (bow tie)
4 oz. Myzithra cheese, shredded (Asiago or Reggiano cheese can also be used)
12 oz. small shrimp, peeled & de-veined
1/2 cup Lindsay® Black Ripe Pitted Olives, sliced
1/2 cup Lindsay® Pimiento Stuffed Spanish Olives, sliced
3 oz prosciutto, finely chopped
1/2 cup frozen peas
3 garlic cloves, minced
1/3 cup chopped fresh basil
1/2 teaspoon salt
1 Tablespoon freshly ground black pepper
3/4 cup extra virgin olive oil (plus extra for topping)
2 extra large eggs
6 oz feta cheese, finely crumbled
3/4 cup finely ground Italian breadstick crumbs
Juice of one lime


Recipe

Preheat oven to 375°F. Cook pasta approximately 9 minutes until it is al dente (firm). Drain and rinse with cold water. Add shrimp and rinse again. Transfer to large mixing bowl and toss with the shredded cheese, olives, prosciutto, peas, garlic, basil, salt and pepper.

In separate small bowl beat eggs slightly and add olive oil. Toss with pasta until well coated.

Place pasta in greased, shallow 9" x 13" baking dish. Cover and bake for approximately 20 minutes. Remove from oven, stir well, replace cover and bake an additional 15 minutes. While pasta is baking, combine feta, bread crumbs and lime in a small bowl. Remove pasta, sprinkle evenly with feta/crumb mix, brush lightly with olive oil and increase heat to 450°F. Bake uncovered an additional 10 minutes. Serve immediately.

Serves 4-6.