Shrimp Pasta Shells (gluten-free)

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16 ounces cooked rice pasta shells

1 pound cooked medium shrimp

2 cups yellow cherry tomatoes

1 small onion, chopped

3 tablespoons pesto

3 tablespoons capers

3 garlic cloves, crushed

Handful fresh italian parsley, chopped

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on high heat, add four tablespoons of olive oil. When hot, add garlic, onion, tomatoes, and pesto. Sauté until soft (about 4 minutes). Add shrimp, sautéing a further 2 minutes. Add pasta and stir well to combine. Add parsley and capers. Season with sea salt and black pepper. Drizzle extra olive oil on top and serve hot with a crispy salad of your choice.

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