Shelly's Recipe

SHRIMP RIGATONI I

Category: Pasta - Seafood

8 oz rigatoni, cooked al dente
1/4 cup olive oil
1 lb cooked medium-sized shrimp, peeled and deveined
1 medium green and yellow bell peppers, cut in short, thin strips
1 cup sliced mushrooms
3 clove garlic, minced
1 tbsp dried basil
2 medium-sized tomatoes, coarsely chopped
1 cup picante sauce
Grated parmesan cheese

While pasta is cooking, heat oil in a skillet and add the shrimp, vegetables, garlic and basil. Cook 3-4 minutes, stirring frequently, until the shrimp are warmed through and the peppers are almost tender. Stir in the tomatoes and picante sauce; simmer for 2-3 minutes or until warmed through, stirring frequently. Transfer to a large bowl, then add the cooked, drained pasta; toss. Serve with grated cheese and addition picante sauce, if desired. Serves 4