2 packages Captain’s Cut® Shrimp Scampi with Roasted Garlic
12 oz. fusilli pasta
1/2 cup prepared pesto
1 sweet red pepper, chopped
1/2 cup black olives
1/4 tsp. black pepper
Cook pasta according to package directions (until tender but firm); drain well.
Prepare shrimp according to package directions. Scrape off scampi sauce, reserving. Remove and discard tails from shrimp.
Stir reserved scampi sauce into pesto and toss with hot pasta.
Add shrimp and remaining ingredients and toss to combine.
Serve warm or at room temperature. (Salad also can be refrigerated until ready to serve.)
