Ingredients
1/4 cup Bertolli® Extra Virgin Olive Oil
1/4 cup garlic paste
1 pouch Bertolli® Premium Summer Crushed Tomato and Basil Pasta Sauce
1 lb. uncooked medium shrimp, peeled and deveined
3/4 cup pitted green olives, chopped
1/2 cup pepperoncini, stems removed and pepperoncini chopped
2/3 cup chopped fresh parsley
8 ounces linguine, cooked and drained
Preparation
In 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.
