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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


Step 1

Cook the pasta according to package directions.

Step 2

Meanwhile, in a large skillet, heat bruschetta with shrimp and olives over low heat.

Step 3

Drain pasta well. Add to bruschetta mixture and toss. Stir in chopped basil, reserving a few leaves for garnish.


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: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe)
8 g
Saturated Fat:
1 g
76 g
13 g
175 mg
31 g
690 mg
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