Linguine Fini With Shrimp Olives And Pepperoncini Recipe

Ingredients

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.