Linguine Fini with Shrimp, Olives and Pepperoncini Recipe

Recipes.net Team
Recipes.net Team June 1, 2020

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

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A seafood linguini pasta recipe with olives and pepperoncini.

Prep: 10 mins
Cook: 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
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