3/4 pound small fresh shrimp, peeled and deveined OR 2 cans (6 ounces each) lump crabmeat, drained
1/2 cup thinly sliced green onion, green part only
1/4 cup finely chopped ripe olives
1/3 cup grated Parmesan cheese
Recipe
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a 10-inch skillet, stir together salad dressing, shrimp, onion and olives; heat to boiling. Reduce heat and cook 2 minutes or until shrimp turn pink.
3. Toss hot pasta and shrimp sauce until well blended; sprinkle with cheese and parsley, if desired.