¾ lb (340 g) penne or other short pasta

1 lb (450 g) medium shrimp, peeled and deveined

2 tbsp (30 ml) olive oil

1 1/2 cups (375 ml) leftover gazpacho (see recipe)

1 large tomato, diced

¾ cup (35 g) flat-leaf parsley, finely chopped

1/2 tsp (2.5 ml) green Tabasco, or to taste

In a pot of salted boiling water, cook the pasta until al dente. Drain and set aside.

In a large skillet, brown the shrimp in the olive oil. Season with salt and pepper. Add the gazpacho and cooked pasta. Toss to thoroughly coat the pasta. Add the tomato, parsley and green Tabasco. Adjust the seasoning.

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