Mediterranean Shrimp Pasta Serving Size - 4 Prepared By - DnD Recipe Rating
			2 tablespoons olive oil 1 medium red or green bell pepper, cut into strips 1 clove garlic, finely chopped 1/4 cup dry white wine 8 ounces raw small shrimp 1/4 cup sliced ripe olives 1 package (9 ounces) Fresh Linguine 1 container (7 ounces) Refrigerated Pesto with Sun Dried Tomatoes, lightly warmed 1/4 cup (1 ounce) crumbled feta cheese 1 tablespoon capers
			HEAT oil in large skillet. Add bell pepper and garlic; cook for 2 minutes. Add wine and shrimp; cook until shrimp are pink. Stir in olives. PREPARE pasta according to package directions. Toss with pesto in medium bowl. Serve topped with shrimp mixture. Sprinkle with cheese and capers.