Linguine Fini with Shrimp, Olives and Pepperoncini Recipe

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.

  • 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)
  1. In a 12-inch nonstick skillet, heat olive oil over medium heat and cook garlic paste, stirring occasionally, 2 minutes or until slightly golden.
  2. Stir in Sauce.
  3. Bring to a boil over high heat.
  4. Reduce heat to low.
  5. Season shrimp, if desired, with salt and pepper.
  6. Into skillet, stir in shrimp, olives and pepperoncini.
  7. Cook covered 3 minutes or until shrimp turn pink.
  8. Stir in parsley and toss with hot linguine.

How To Make Linguine Fini with Shrimp, Olives and Pepperoncini

0 from 0 votes

A seafood linguini pasta recipe with olives and pepperoncini.

Preparation: 10 mins
Cooking: 15 mins
Total: 25 mins
Serves:

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
  • cup fresh parsley chopped
  • 8 oz linguine cooked and drained

Instructions

  1. In a 12-inch nonstick skillet, heat olive oil over medium heat and cook garlic paste, stirring occasionally, 2 minutes or until slightly golden.
  2. Stir in Sauce.
  3. Bring to a boil over high heat.
  4. Reduce heat to low.
  5. Season shrimp, if desired, with salt and pepper.
  6. Into skillet, stir in shrimp, olives and pepperoncini.
  7. Cook covered 3 minutes or until shrimp turn pink.
  8. Stir in parsley and toss with hot linguine.

Nutrition

  • Calcium: 230mg
  • Calories: 510kcal
  • Carbohydrates: 50g
  • Cholesterol: 286mg
  • Fat: 20g
  • Fiber: 4g
  • Iron: 4mg
  • Potassium: 382mg
  • Protein: 32g
  • Saturated Fat: 3g
  • Sodium: 1290mg
  • Sugar: 2g
  • Vitamin A: 995IU
  • Vitamin C: 35mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Pasta Recipes