Greek Island Shrimp with Pasta

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. Fill large pot 3/4 full with hot water. Add 1 tsp. salt and cover with lid. Bring to boil. Add pasta and cook 10-12 min. or until desired tenderness. Drain, return to pot, add 1 Tbsp. olive oil and toss to coat.
2. Meanwhile, add sauce to a saute pan and bring to boil. Reduce heat to low and simmer 7-8 min.
3. Drain and rinse shrimp, add to sauce and saute shrimp just until they start to turn pink, 1-2 min. (internal temp. 145°F). Add feta and olives and cook until warmed through. NOTE: Overcooking shrimp will cause it to be tough.
4. Serve immediately over pasta.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. Fill large pot 3/4 full with hot water. Add 1 tsp. salt and cover with lid. Bring to boil. Add pasta and cook 10-12 min. or until desired tenderness. Drain, return to pot, add 2 Tbsp. olive oil and toss to coat.
2. Meanwhile, add sauce to a saute pan and bring to boil. Reduce heat to low and simmer 7-8 min.
3. Drain and rinse shrimp, add to sauce and saute shrimp just until they start to turn pink, 1-2 min. (internal temp. 145°F). Add feta and olives and cook until warmed through. NOTE: Overcooking shrimp will cause it to be tough.
4. Serve immediately over pasta.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.