1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons white wine or reduced-sodium chicken broth
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup sliced pimiento-stuffed olives
2 anchovy fillets, rinsed, drained and chopped
5 plum tomatoes, seeded and chopped
1 jar (2 ounces) sliced pimientos, drained
1/3 cup shredded Parmesan cheese
Additional fresh basil, optional
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute garlic and onions in oil for 1 minute. Add shrimp and wine; cook for 3-5 minutes or until shrimp turn pink.
Remove from the heat; stir in the basil, parsley, lemon zest, salt, pepper and red pepper flakes. Add olives and anchovies.
Drain the pasta; stir into skillet. Add tomatoes and pimientos; return to the heat and heat through. Sprinkle with cheese. Garnish with basil leaves if desired.