An easy pasta dinner made with Bertolli Premium Pasta Sauce!
How To Make Linguine Fini with Shrimp, Olives and Pepperoncini
A seafood linguini pasta recipe with olives and pepperoncini.
Prep:
10 mins
Cook:
15 mins
Total:
25 mins
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
Instructions
- 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.
Nutrition
- 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
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