This is a decidedly “fall” pasta dish. It uses a lot of fresh veggies, but with the brininess of the olives and the earthy sweetness of the raisins, it really hits those “warm days, cool nights” fall feelings. You can use any shrimp you like, but personally I love using gulf shrimp, they are tender and sweeter than other kinds of shrimp, and if you can find them they are definitely worth it.
This dish will be best cooked with a medium-bodied, olive oil and then finished by drizzling some more fragrant, spicier extra virgin olive oil over the plated dish. If you can’t find pecorino don’t worry just substitute a nice Parmesan or Asiago cheese.
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