Pasta Shells with Pesto and Shrimp

Pasta Shells with Pesto and Shrimp
adapted from "Table for Two: French Recipes for Romantic Dining" by Marianne Paquin

Serves 2. Easily doubled or tripled.

4 large pasta shells, cooked and drained
6 ounces small shrimp, cooked, shelled and well-drained
2 Tablespoons pesto
2 Tablespoons olive oil
4-6 pitted black olives, chopped

Stir together the shrimp and pesto sauce. (If using frozen shrimp be sure they are thawed and well drained.)

Fill the pasta shells with the shrimp mixture.

Arrange the filled shells on two serving plates. Drizzle the olive oil on top and sprinkle with the chopped olives.


From here.