OPA Roasted Red Pepper dressing and white wine create a light pasta dish, perfect for summer.
1 lb. whole wheat pasta
¼ cup olive oil
1 lb. medium shrimp
4 cloves garlic minced
½ tsp. salt
½ tsp. pepper
1 15 oz. can diced tomatoes
1 tsp. Litehouse® Instantly Fresh Basil
1 tsp. Litehouse® Instantly Fresh Parsley
¼ tsp. crushed red pepper flakes
½ cup white wine
½ cup OPA Roasted Red Pepper dressing
¼ cup grated parmesan
Cook pasta according to package instructions. In a medium pan heat the olive oil. Add in the garlic, shrimp, salt and pepper and sauté until the shrimp is cooked, 2-3 minutes. Remove the shrimp from the pan. Add the canned tomatoes and juice into the pan along with the basil and parsley. Bring to a simmer. Stir in the white wine, red pepper flakes and OPA Roasted Red Pepper dressing and continue to simmer for 2-3 minutes. Add the shrimp and pasta back into the pan with the tomato mixture and toss the mixture to coat with the cream sauce. Sprinkle in the parmesan cheese and toss gently to combine. Serve the pasta with additional basil, parsley and parmesan.