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Rigatoni with Shrimp, Pesto, Garlic and Oil, Peas and Spicy Olive Bruschetta

Chef's notes

Nancy pointed to a pound of raw shrimp. "surprise me with something really good". Within an hour, here's what I served; happy wife!

Best yet, it was mostly made with quality store bought ingredients; imported basil pesto, frozen peas, and my secret ingredient, jarred Spicy Olive Bruschetta.

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Rigatoni with Shrimp, Pesto, Garlic and Oil, Peas and Spicy Olive Bruschetta

Ingredients

Pete’s Garlic Oil
Salted water for pasta
1-pound rigatoni pasta
1-pound raw shrimp shelled and deveined
15 oz. package of frozen peas
1/4 cup imported basil pesto
2 tablespoons Spicy Olive Bruschetta (or Olive Tapenade).
Parmigiana cheese

Instructions

Prepare Pete’s Garlic and Oil as instructed.
Bring a large pot of water with 2 tablespoons of Kosher salt to a rapid boil. Cook pasta until al dente. Reserve a cup of pasta water and drain. Return to pot to keep warm.
Meanwhile in a separate pot, sauté the shrimp briefly with infused oil from “Pete’s Garlic and Oil”. Remove shrimp when pink and almost cooked through (shrimp will have a quick second cooking).
Add the frozen peas and stir until just defrosted. Stir in and heat through the remaining contents of Pete's Garlic Oil including the pot roasted garlic, the pesto, shrimp, and olive bruschetta (or tapenade).
Combine and toss pasta and sauce. Add parmigiana to taste. Finish by adding pasta water a little at a time to create desired consistency and serve.

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