Our Test Kitchen’s challenge when developing this easy, weeknight recipe? To only use ingredients we already had in our fridge, freezer and pantry. Because you don’t want dinner to be a headache when you walk through the door after 5 p.m. without a plan.
In a large pot of salted boiling water, cook the pasta al dente. Set aside ½ cup (125 ml) of the cooking water for the sauce. Drain the pasta.
Meanwhile, in a large skillet over high heat, soften the onions and garlic in the oil. Add the harissa paste and cook for 1 minute, stirring constantly. Add the tomatoes and olives. Season with salt and pepper. Let simmer for 15 minutes. Add the shrimp and simmer for 2 to 3 minutes or until the shrimp are cooked through. Keep warm.
Add the pasta to the sauce and stir well. Add cooking water to thin out the sauce, if needed. Adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.