SHRIMP AND OLIVE RIGATONI

Shrimp and Olive Rigatoni image

"This pasta dish is one of my gang's favorite recipes," explains Elaine Sweet of Dallas, Texas. "I hope your family enjoys this easy main course as much as we do."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 19

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Ingredients

12 ounces uncooked rigatoni or large tube pasta
3 garlic cloves, minced
2 green onions, chopped
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons white wine or reduced-sodium chicken broth
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup sliced pimiento-stuffed olives
2 anchovy fillets, rinsed, drained and chopped
5 plum tomatoes, seeded and chopped
1 jar (2 ounces) sliced pimientos, drained
1/3 cup shredded Parmesan cheese
Additional fresh basil, optional

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute garlic and onions in oil for 1 minute. Add shrimp and wine; cook for 3-5 minutes or until shrimp turn pink. , Remove from the heat; stir in the basil, parsley, lemon zest, salt, pepper and red pepper flakes. Add olives and anchovies. , Drain the pasta; stir into skillet. Add tomatoes and pimientos; return to the heat and heat through. Sprinkle with cheese. Garnish with basil leaves if desired.

Nutrition Facts : Calories 359 calories, Fat 9g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 793mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges