Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Fusilli with Garlic Shrimp, Red Sauce with Black Olives, and Parmesan Cheese April 30, 2012

Jamie says: For the last three weeks, I’ve had this strong desire to do something artistic. I think the source of the inspiration was a Vera Bradley purse I recently purchased; the pattern is called Lime’s Up. The colors and the flower pattern just radiate with happiness and fun. I knew what I wanted to do- I wanted to paint something just like my new purse.

So yesterday, my friend Clarissa and I ventured to Michaels (the arts and crafts store), and I bought everything I needed (a set of brushes, a few canvases, and tubes of bright-colored paints) to do my first acrylic painting. In between painting flowers, hunger called, so I made myself a Sunday Italian supper…

Fusilli with Garlic Shrimp, Red Sauce with Black Olives, and Parmesan Cheese

I felt so Italian (and creative) last night.

Fusilli napoletani is a long Italian pasta with a spiral shape

The Italian spiraled pasta was fun, and I especially loved the crispy garlic on the shrimp.

The perfect Sunday supper

Fusilli with Garlic Shrimp, Red Sauce with Black Olives, and Parmesan Cheese


  • 1 cup (about half of a 15 oz can) tomato sauce (Hunt’s 100% Natural)
  • 1/4 tsp parsley
  • 1/4 tsp basil
  • 1/8 tsp oregano
  • 1/8 tsp thyme
  • 12 black olives (Lindsay Naturals)
  • 10 fresh frozen, peeled and deveined, tail on, large shrimp (Publix freezer section)
  • about 15 pieces fusilli napoletani (Italian pasta; Pasta Vietri)
  • 1/2 extra large clove garlic
  • 1 1/2 Tbsp extra virgin olive oil
  • dash fine sea salt
  • dash freshly ground pepper
  • dash crushed red pepper
  • 1/8 cup grated Parmesan cheese (Publix)


  1. In a small on low heat, add tomato sauce, parsley, basil, oregano, thyme, and black olives.
  2. Defrost shrimp in a small bowl of cool water, frequently changing the water until defrosted- for about 5 minutes. Drain. Pat with a paper towel.
  3. Fill a medium pot halfway with water. Bring to a boil. Add fusilli to boiling water. Cook for 11 minutes. Drain.
  4. Mince garlic. Pour extra virgin olive oil in a medium saute pan on medium heat. Add minced garlic and heat until golden brown, about 2 minutes. Add shrimp to garlic and oil along with sea salt and freshly ground pepper. Cook for about 3 minutes on each side or until pink and golden in color and cooked throughout.
  5. Serve pasta in a bowl topped with red sauce, crushed red pepper, Parmesan cheese, and then the garlic shrimp. Enjoy!
  • Nutrition note: Keep your pantry stocked with key meal items like pasta and tomato sauce and your freezer with a bag of frozen shrimp. For those days when you have limited fresh groceries on hand, you’ll still be able to make a delicious meal.

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