“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.”
Recommended: Spring-ish Recipes to Make In April
- 12 ounces uncooked rigatoni or large tube pasta
- 3 garlic cloves, minced
- 2 green onions, chopped
- 1 tablespoon 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
- 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; 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 cheese. Garnish with basil leaves if desired. Yield: 6 servings.
Originally published as Shrimp and Olive Rigatoni in Light & Tasty June/July 2006, p13
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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