Marvelous and Spicy Shrimp, Pasta, Tomato Skillet

MARVELOUS AND SPICY SHRIMP, PASTA, TOMATO SKILLET DISH
1 (8-oz.) package Barilla Ready Pasta (Elbow)
1 (10-oz.) pkg. multi-colored cherry tomatoes, halved
1 lb. large shrimp, peeled with tails on
2 ears fresh corn, kernels removed
6 oz. fresh pico de gallo
Olive oil
Salt, black pepper
1 bottle Marzetti Vineyard Dressing-Asiago Peppercorn Chardonnay or your favorite marinade
1 lemon sliced
Freshly grated parmesan cheese, optional garnish

1. Season shrimp and place in zip lock bag and add the Marzetti dressing or your choice of dressing/marinade. Seal and swish to mix and place in refrigerator 4-6 hours or overnight.
2. When read to prepare dish, remove shrimp from refrigerator and drain in colander and set aside.
3. Take a large nonstick skillet and drizzle with olive oil and place over medium heat.
4. When hot, add shrimp and cook for 2-4 minutes or until pink on both sides.
5. Add the pico and saute for another minute.
6. Then add the corn and tomatoes and saute for another 2 minutes.
7. Cook the pasta following directions on package (This is a new product I have found at Super 1-cooks in bag in 60 seconds. Fabulous!)
8. Add the pasta to the shrimp mixture and stir to combine and heat through.
9. Garnish with the grated cheese, if desired.
   *Note sometimes the fresh pico may have a large amount of jalapenos pieces in it. If so, cut back on your pepper seasoning.