My default olive (color?) is the black one. I know that the green versus the black one have very different flavor profiles, I just like the black better. The green is more sour to my taste. Usually, the green will either replace capers, or go into some kind of sour dish like a picata or something like it. I was initially planning on making this pasta dish with anchovies or bottarga, hence the green olives. But last minute, I spied some shrimp on a plate (same ones from the other day for my pad thai), that I decided to just use those.
I started with lots of garlic. The good thing about this eating healthy from my nutrionist was the fact that I can use as much garlic as I want. So I started with a lot but in very little oil. It barely sauteed! I had to add the olives to add some kind of liquid in there, quickly followed by the shrimp. Then the pasta. I seasoned it with salt, but I felt it was still lacking something so I added some milk to bind it altogether. Simple and easy!
Shrimp and Green Olives Pasta Recipe
1 teaspoon of olive oil
3 tablespoons of garlic, minced
10 pieces of green olives, seeded and chopped
6 pieces of shrimp, peeled (you may use leftovers, or raw ones, just make sure they are cooked through before adding the pasta)
3/4 cup pasta
1/2 cup milk
Saute the garlic in the oil and let this cook. Add the olives, and the shrimp and mix. Once the shrimp has been cooked (or heated through), add the pasta, and season with salt as needed. To bind it altogether, add the milk. Serves one person with a very light meal.