¼ cup Bertolli® Extra Virgin Olive Oil
¼ cup garlic paste
1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce
1 lb shrimp, peeled and deveined, uncooked medium
¾ cup green olives, chopped, pitted
½ cup pepperoncini, stems removed and pepperoncini chopped
⅔ cup fresh parsley, chopped
8 oz linguine, cooked and drained
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.
Sugar: 2g
:
Calcium: 230mg
Calories: 510kcal
Carbohydrates: 50g
Cholesterol: 286mg
Fat: 20g
Fiber: 4g
Iron: 4mg
Potassium: 382mg
Protein: 32g
Saturated Fat: 3g
Sodium: 1290mg
Vitamin A: 995IU
Vitamin C: 35mg
