Cook 8 oz (½bag) Penne Rigate Pasta according to package directions. Drain and rinse with cool water. Transfer to a large serving bowl and set aside. While pasta cooks, heat 1 tbsp oil in a large skillet. Sprinkle 1 ¼ lbs peeled and deveined shrimp with salt and pepper and cook, stirring often, until they are cooked through, about 3 minutes. Transfer to bowl with pasta. Add ½ c Stonewall Kitchen Artichoke Pesto, 1 (10 oz) jar Roasted Red Tomatoes, drained and chopped, 3 c arugula, ¼ c Pitted Kalamata Olives, drained, ¼ c shaved parmesan and toss gently to combine. Top with more shaved parmesan and serve.