Rotini with Shrimp and California Ripe Olives

6 to 8 servings

Ingredients

  • 1 (1 pound) box rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons chopped garlic
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon garlic salt
  • Pepper, to taste
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons prepared pesto
  • 1 (2.25 ounce) can sliced California Ripe Olives

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and set aside.
  2. Heat butter and olive oil in a large skillet over medium heat.
  3. Add garlic and stir until golden, being careful not to burn.
  4. Add shrimp to the skillet and season with garlic salt and pepper. Cook for about 5 minutes or until shrimp are pink, stirring frequently.
  5. Reduce heat to medium-low and add cream to the skillet; simmer until thick.
  6. Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.
  7. Top with a sprinkle of Parmesan Cheese.
Recipe by:

Pablo Nerey