Chef Nino Cooking Class

Italian Lenten Shrimp Pasta

Yield 6-8 servings
1 ratings


1-pound bag of your favorite Garofalo pasta, cooked according to instructions on bag and set aside

(or 1 pound Rouses filled pasta shells of your choice, cooked per instructions on package and set aside)

2 tablespoons Rouses Novello Unfiltered Olive Oil

Rouses Wild-Caught Louisiana Shrimp, 51/70 count

2 cups Guidry’s Fresh Cuts (a mixture of onion, bell pepper, celery, garlic, green onions and parsley)

4 tablespoons Chef Paul Prudhomme’s Seafood Magic seasoning blend

1 jar Rouses pasta sauce (your favorite kind)

1 12-ounce jar Rouses Marinated Artichoke Hearts

1 7-ounce jar of sun-dried tomatoes

1 cup Rouses Kalamata Olives, sliced

1 cup roasted bell peppers



In a medium stockpot over medium heat, add olive oil and Guidry’s Fresh Cuts. Sauté until browned, about 5 minutes.

Add shrimp and Seafood Magic seasoning blend to the stockpot. Stir until shrimp are fully cooked, about 10 minutes.

Add pasta sauce, artichoke hearts, sun-dried tomatoes, olives and bell peppers. Stir and let simmer for 15 minutes.

Spoon pasta sauce over cooked pasta and serve.