Horizon Rigatoni and Shrimp

• 1 tsp each olive oil and margarine
• 1 tbsp. chopped fresh basil or 1 tsp. dried
• 1/4 cup diced onion
• 1 garlic clove, minced
• 10 Horizon shrimp
• 1/2 medium bell pepper, seeded and thinly sliced
• 1/2 ounce pignolias (pine nuts) lightly toasted
• 1/2 cup sliced mushrooms
• 2 tbsp. half and half
• 1 cup drained canned Italian tomatoes, seeded and chopped
• Dash each salt and pepper
• 2 cups cooked rigatoni or macaroni (hot)
• 2 tbsp. dry vermouth

In a skillet combine oil and margarine and heat over medium heat until margarine is bubbly and hot; add onion and garlic and sauté for 1 minute (do not brown garlic).

Reduce heat to low; add bell pepper and mushrooms and sauté until vegetables are soft; 3 to 4 minutes longer.

Add tomatoes, vermouth, and basil to skillet and, stirring occasionally, bring mixture to a boil; stir in shrimp and pignolias and cook over mediumhigh heat until shrimp turn pink, 3 to 5 minutes.

Remove skillet from heat and add halfandhalf, salt, and pepper; stir to blend thoroughly.

Add macaroni to mixture and toss to thoroughly coat with sauce.

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