Prep Time: 10 min. • Cook Time: 20 min.
Preheat oven to 425°F. Bring a large pot of salted water to a boil. Peel and roughly chop the garlic and parsley. Halve the green olives. Pat dry shrimp and toss with 1 tablespoon of olive oil, ½ of the chopped parsley, crushed red pepper, smoked paprika, and a pinch of salt and pepper.
Spread shrimp in a single layer on a sheet tray and place in preheated oven. Cook for 12-14 minutes.* While the shrimp is cooking, add the pasta to the boiling water and cook for 10 minutes and then strain.
While the pasta is cooking, heat 1 tablespoon of olive oil in pan on medium. Once pan is heated, add garlic and crushed tomatoes. Cook for 3-4 minutes and then stir in the alfredo sauce. Add the pasta and toss until fully coated. Top the pasta with the roasted shrimp, olives, and arugula.
*For food safety, cook shrimp until pink and opaque.
Approximate Nutritional Information (Per serving):
Calories 580, Fat 20g, Sat Fat 4.5g, Trans Fat 0g, Cholesterol 110mg, Sodium 1290mg, Total Carbohydrate 74g, Fiber 6g, Sugars 11g, Protein 26g
ALLERGEN INFORMATION: Peanut-Free, Soy-Free