- Prep Time
- 10 mins
- Total Time
- 20 mins
- 1 pkg
- penne rigate enriched pasta with inulin
- 375 g
- 1 pkg
- Cooked Pacific White Shrimp (31-40 ct), thawed, tails removed, patted dry
- 340 g
- 1 tub
- bruschetta topping
- 227 g
- 1/3 cup
- pitted Kalamata olives, chopped
- 75 mL
- 1/2 cup
- lightly packed fresh basil, roughly chopped
- 125 mL
Cook the pasta according to package directions.
Meanwhile, in a large skillet, heat bruschetta with shrimp and olives over low heat.
Drain pasta well. Add to bruschetta mixture and toss. Stir in chopped basil, reserving a few leaves for garnish.
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