Linguine Fini With Shrimp, Olives & Pepperoncini

• 1/4 cup Bertolli(R) Extra Virgin Olive Oil
• 1/4 cup garlic paste
• 1 pouch Bertolli(R) Premium Summer Crushed Tomato and Basil Pasta Sauce
• 1 lb. uncooked medium shrimp, peeled and deveined
• 3/4 cup pitted green olives, chopped
• 1/2 cup pepperoncini, stems removed and pepperoncini chopped
• 2/3 cup chopped fresh parsley
• 8 ounces linguine, cooked and drained

1. In 12-inch nonstick skillet, heat Olive Oil over medium heat and cook garlic paste, stirring occasionally, 2 minutes or until slightly golden. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low.
2. Season shrimp, if desired, with salt and pepper. Into skillet, stir in shrimp, olives and pepperoncini. Cook covered 3 minutes or until shrimp turn pink. Stir in parsley and toss with hot linguine.

olive oil, garlic, tomato, shrimp, green olives, pepperoncini, parsley, linguine

Taken from www.epicurious.com/recipes/member/views/linguine-fini-with-shrimp-olives-pepperoncini-1270432 (may not work)