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1 pound large shrimp, shelled and deveined1/4 cup olive oil11/2 cups diced onions3 cloves garlic, minced1 can (16 ounces) crushed tomatoes1 can (15 ounces) quartered artichoke hearts1/3 cup dry white wine1 cup black olives, quartered1 pound rotelle pasta, cooked and drained11/2 cups (about 6 ounces) grated Wisconsin asiago or parmesan cheese1/4 cup chopped fresh parsley1/4 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.
In a large bowl, gently combine the pasta, shrimp-artichoke mixture, cheese, parsley, basil, salt, and pepper. Serve hot or at room temperature.
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