- Place shrimp in a medium bowl; add vinaigrette. Cover and refrigerate up to 30 minutes.
- Meanwhile, cook pasta al dente according to package directions. Drain and return to pot; set aside.
- In a large skillet heat oil and butter over medium-high heat. Add onions, garlic and parsley. Cook and stir 2 minutes. Add shrimp and vinaigrette. Cook until shrimp are opaque, stirring occasionally. Stir in tomato, bell pepper, Italian seasoning, and salt and pepper to taste. Cook and stir until heated through.
- Add shrimp mixture to pasta in pot; toss to coat. Serve warm or chilled.
View all nutritional information
Calories 367, Calories Fat 145, Total Fat 15g, Saturated Fat 4g, Cholesterol 129mg, Sodium 316mg, Carbohydrate 33g, Protein 20g
|Calories (fat) extra||40|
|Total Fat (extra)||25|
|Saturated Fat (extra)||24|
|Vitamin A (extra)||27|
|Vitamin C (extra)||54|