Rotini with Shrimp and Olives
Ingredients
- 1 pound 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 plus extra for garnish
- 2 tablespoons prepared pesto
- 1 can 2.25 ounces sliced California Ripe Olives
Instructions
- Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente; drain well and set aside.
- In large skillet, heat butter and olive oil over medium heat.
- Add garlic and stir until golden, being careful not to burn.
- Add shrimp to skillet and season with garlic salt and pepper. Cook about 5 minutes, or until shrimp are pink, stirring frequently.
- Reduce heat to medium-low and add cream to skillet; simmer until thick.
- Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.
- Sprinkle with Parmesan cheese.
Notes
Recipe courtesy of olive grower Pablo Nerey