Bruschetta Penne with Shrimp & Olives
Prep Time
Serves
Cooking Mode
1 pkg penne rigate enriched pasta with inulin
1 pkg Cooked Pacific White Shrimp (31-40 ct), thawed, tails removed, patted dry
1 tub bruschetta topping
⅓ cup pitted Kalamata olives, chopped
½ cup lightly packed fresh basil, roughly chopped
1 pkg penne rigate enriched pasta with inulin
1 pkg Cooked Pacific White Shrimp (31-40 ct), thawed, tails removed, patted dry
1 tub bruschetta topping
⅓ cup pitted Kalamata olives, chopped
½ cup lightly packed fresh basil, roughly chopped
Directions
1Cook the pasta according to package directions.
2Meanwhile, in a large skillet, heat bruschetta with shrimp and olives over low heat.
3Drain pasta well. Add to bruschetta mixture and toss. Stir in chopped basil, reserving a few leaves for garnish.
Tips
1
Great for those busy weeknights, prepared bruschetta mix and pre-cooked shrimp pull this recipe together while the pasta cooks. Check out these other great weeknight meals: • Beef, Bok Choy & Red Pepper Stir-Fry • Herbed Pork with Brie & Apples • Cod with Pineapple-Mint Salsa & Couscous • Tex-Mex Chicken with Warm Tomato Corn Salad & Smashed Chive Potatoes
Disclaimer
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Personal Note
Personal Note
