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Shrimp with Tomato Salsa

20 medium-sized shrimp, peeled and de-veined
1 pound rigatoni
1 jar Stonewall Kitchen Tomato Salsa
1/4 cup Virgin Olive Oil
Dash of Red pepper flakes
Kosher salt and freshly ground black pepper
Bring 4 quarts of water to a boil, add 1 Tablespoon salt and cook pasta until al dente (about 8 minutes). 
In a hot sauté pan, add the olive oil. Season shrimp with red pepper flakes salt and pepper and sauté for 1 1/2 minutes on each side (until shrimp turn pink). Add salsa to shrimp, and warm gently. Drain pasta, toss with shrimp and salsa. Serve immediately.