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Shrimp and Olive Rigatoni Recipe

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“This pasta dish is one of my gang’s favorite recipes,” explains Elaine Sweet of Dallas, Texas. “I hope your family enjoys this easy main course as much as we do.”

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Cook: 20 min.

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.

Nutrition Facts: 1-2/3 cups equals 359 calories, 9 g fat (2 g saturated fat), 116 mg cholesterol, 793 mg sodium, 47 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 starch, 2 very lean meat, 1-1/2 fat.

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

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