Categories: pasta- pasta sauce

Ingredients

• 1 lb. fresh or frozen shrimp in shells or 12 oz. fresh or frozen peeled and deveined shrimp
• 1 1/2 cups diced roma (plum) tomatoes
• 1/3 cup sliced pimiento-stuffed green olives
• 2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
• 1/8 tsp. salt
• 4 oz. plain and/or spinach fettuccine or spaghetti
• 3 Tbsp. lemon juice

Directions

1. Thaw shrimp, if frozen. Combine tomatoes, olives, basil, and salt in a small bowl; set aside. Peel and devein shrimp, if necessary.
2. Cook pasta in a large pot according to package directions, omitting the salt and adding shrimp the last 3 minutes of cooking or until shrimp turn pink.
3. Drain pasta and shrimp; place on serving platter or in pasta bowl. Drizzle lemon juice over pasta and shrimp; top with tomato mixture and toss gently.

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