Shrimp and Olive Rigatoni Recipe

Ingredients

• 12 ounces uncooked rigatoni or large tube pasta
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 tablespoon Crisco® Pure Olive Oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 3 tablespoons white wine or reduced-sodium chicken broth
• 1/4 cup minced fresh basil
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup sliced pimiento-stuffed olives
• 2 anchovy fillets, rinsed, drained and chopped
• 5 plum tomatoes, seeded and chopped
• 1 jar (2 ounces) sliced pimientos, drained
• 1/3 cup shredded Parmesan cheese
• Additional fresh basil, optional

Directions

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute garlic and onions in oil for 1 minute. Add shrimp and wine or broth; cook for 3-5 minutes or until shrimp turn pink.
• Remove from the heat; stir in the basil, parsley, lemon peel, salt, pepper and red pepper flakes. Add olives and anchovies.
• Drain the pasta; stir into skillet. Add tomatoes and pimientos; return to the heat and heat through. Sprinkle with Parmesan cheese. Garnish with basil leaves if desired. Yield: 6 servings.

Shrimp and Olive Rigatoni published in Light & Tasty June/July 2006, p13