1 pound large shrimp, shelled and deveined
1/4 cup olive oil
11/2 cups diced onions
3 cloves garlic, minced
1 (16-ounce) can crushed tomatoes
1 (15-ounce) can quartered artichoke hearts
1/3 cup dry white wine
1 cup black olives, quartered
1 pound rotelle pasta, cooked and drained
11/2 cups (about 6 ounces) grated Wisconisn asiago or parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup julienned fresh basil or 1 tablespoon dried basil
Salt and pepper, to taste
In a large skillet over medium heat, cook the shrimp in 2 tablespoons of oil for 3 to 4 minutes, stirring often. Remove the shrimp from the skillet; set aside. In the same skillet, cook the onions and garlic in the remaining oil for 3 minutes. Add the tomatoes, artichoke hearts, and wine; heat to a boil. Reduce the heat to low; simmer for 5 minutes. Add the cooked shrimp and the olives; heat through.
In a large bowl, gently combine the pasta, shrimp-artichoke mixture, cheese, parsley, basil, salt, and pepper. Serve hot or at room temperature.