Photo is from recipe I used to adapt this fast-easy variation

At the onset I have to admit I have not tried this recipe myself yet. I saw it on Pinterest, and knew I could modify it so that I could pull from my garden and have a nice dinner with minimal effort.

1 lb  medium sized (31-40 count) raw shrimp, peeled and deveined
1 TBL olive oil
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic
¼ tsp paprika
16 oz package penne pasta
Kraft Light Parmesan Asiago Balsamic Vinaigrette Reduced Fat Dressing
4 cups mixed baby greens
10-12 yellow teardrop tomatoes and 10-12 red cherry tomatoes
2 TBL chopped parsley, for garnish
¼ C shaved Parmesan, for garnish

Cook your penne pasta and set aside to cool.

Place a large fry pan over high heat, and allow it to become very hot. Toss the shrimp in a bowl 1 TBL olive oil and all of the spices to coat. Drizzle a little olive oil into the heated pan, then the shrimp. Cook very quickly, maybe 1-2 minutes per side, or until the shrimp curled and golden brown. Refrigerate the cooked shrimp.

Combine all the remaining ingredients in a large serving bowl. The parsley and Parmesan are to garnish the top.