Linguine Fini with Shrimp, Olives and Pepperoncini
Ingredients
- 1/4 C. Bertolli® Extra Virgin Olive Oil
- 1/4 C. garlic paste
- 1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce
- 1 lb. uncooked medium shrimp, peeled and deveined
- 3/4 C. pitted green olives, chopped
- 1/2 C. pepperoncini, stems removed and pepperoncini chopped
- 2/3 C. chopped fresh parsley
- 8 oz. linguine, cooked and drained
Directions
In a 12-inch nonstick skillet, heat olive oil over medium heat and cook garlic paste, stirring occasionally, 2 minutes or until slightly golden. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low.
Season shrimp, if desired, with salt and pepper. Into skillet, stir in shrimp, olives and pepperoncini. Cook covered 3 minutes or until shrimp turn pink. Stir in parsley and toss with hot linguine.
From Bertolli.com.
