Randy Mayor; Mary Catherine Muir
5 servings (serving size: 2 cups)

How to Make It

Combine the first 13 ingredients in a large bowl. Sprinkle with cheese and parsley.

Ratings & Reviews

juanitapita's Review

March 13, 2012

darlamaxine's Review

January 20, 2012
Great recipe, the angel hair pasta just did not work. Next time I am going to try a thicker pasta.

PinkLadyLA's Review

September 29, 2010
I think my big problem with this recipe was the lack of flavor. First, I used frozen, dethawed shrimp instead of fresh. I think I'll try it again sauteing the shrimp in garlic and oil. And maybe I need more seasoning. I really liked all of the ingredients that went into this dish, just not the finished product.

Cristy's Review

April 26, 2010
I served this last night with grilled chicken, it made a great side dish but I think I could make a meal out of it w/just a side salad. I followed advice from other reviews and added a little more olive oil and lemon juice (1/2). I also left out the olives but that is personal. Everyone thought it was great. A perfect way to use left over shrimp this Summer!!

amybrowntown's Review

June 24, 2009
Lightly sauteed the tomatoes and bell peppers in the olive oil and served the whole dish hot when the pasta and shrimp came out of the pot - it was delicious and we can eat it cold the next day for lunch.

Sandra2's Review

June 12, 2009
This recipe is very similar to one that a friend gave me and than another friend and I enhanced with the shrimp, kalamata olives, diced cucumber.. We have used about 2 tablespoons of the Greek seasoning in place of herbs. Excellent "keeper" and crowd-pleaser.