Directions

1. Place shrimp in a medium bowl; add vinaigrette. Cover and refrigerate up to 30 minutes.
2. Meanwhile, cook pasta al dente according to package directions. Drain and return to pot; set aside.
3. In a large skillet heat oil and butter over medium-high heat. Add onions, garlic and parsley. Cook and stir 2 minutes. Add shrimp and vinaigrette. Cook until shrimp are opaque, stirring occasionally. Stir in tomato, bell pepper, Italian seasoning, and salt and pepper to taste. Cook and stir until heated through.
4. Add shrimp mixture to pasta in pot; toss to coat. Serve warm or chilled.