Italian shrimp pasta


3 cups rotini pasta, uncooked

(8 oz) 1/2 lb medium shrimp,skinned, peeled, cooked, frozen (thawed if frozen) and no tails

2 large tomatoes or 6 Roma tomatoes,

chopped (about 2 cups)
1/4 cup fresh basil, chopped
1/4 cup Parmesan cheese,
(1 oz) 2 tablespoons ripe olives,
1/4 teaspoon garlic powder
1/8 teaspoon salt
A pinch of pepper
3 teaspoons red wine vinegar
2 teaspoons olive oil


1 Cook the pasta as indicated on the package. Place the shrimp in a strainer; rinse briefly with cold water. Let them stand in the strainer, until the pasta is cooked. To drain the pasta, pour over the shrimp in the strainer.

2 Meanwhile, in a large bowl, mix the remaining ingredients. Gently stir in cooked pasta and shrimp with tomato mixture. Serve immediately.