Recipes Ingredients Meat & Poultry Pork Recipes Spaghetti with Shrimp and Olives 3.6 (18) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 14, 2019 Rate PRINT Share Close Prep Time: 20 mins Total Time: 20 mins Servings: 4 Ingredients Coarse salt and freshly ground pepper 1 pound spaghetti 2 slices bacon, coarsely chopped 2 tablespoons tomato paste 2 tablespoons packed fresh rosemary leaves 1 cup mixed olives 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pint cherry tomatoes, halved 1 pound fresh or thawed frozen medium shrimp, peeled and deveined Grated Pecorino Romano, for serving (optional) Directions Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 1/2 cups pasta water; drain. Meanwhile, cook bacon in a large straight-sided skillet over medium heat until most of fat is rendered but bacon is still pliable, about 4 minutes. Stir in tomato paste, rosemary, olives, and 1 tablespoon oil; cook 1 minute. Add tomatoes, season with salt and pepper, and cook until they collapse and release their juices, about 5 minutes. Add 1 cup pasta water and shrimp. Simmer, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Stir in pasta and remaining 1 tablespoon oil. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Drizzle with oil, sprinkle with cheese, and serve. Originally appeared: Martha Stewart Living, November 2014 Rate It PRINT