1 pound vermicelli pasta
½ tsp crushed red pepper
1 tsp extra virgin olive oil
1 jar Newman's Own® Marinara with Mushrooms Pasta Sauce
½ cup green olives
¼ cup golden raisins
¼ cup pine nuts
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1-1/4 lb. large shrimp, shelled and deveined
Prepare vermicelli as label directs.
Meanwhile, in a 12-inch skillet over medium heat, sauté crushed red pepper flakes in olive oil for 2 minutes. Add pasta sauce and green olives; cook until sauce begins to bubble, about 5 minutes. Add capers, raisins, pine nuts, basil and parsley. Cook 5 minutes.
Add shrimp; heat to boiling, reduce heat to medium; cover and cook 5 minutes or until shrimp turn opaque throughout. Add ½ cup pasta cooking water to sauce.
Drain vermicelli. Serve shrimp mixture over pasta.
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