Shrimp and Olive Pasta with Parmesan Cheese

Servings: 10


1 pound large raw shrimp, shelled and deveined
1/4 cup olive oil, divided
1-1/2 cups onions, diced
3 cloves garlic, minced
1 16-ounce can diced tomatoes with juice
1 cup fresh asparagus, diced
1/3 cup dry white wine
1 cup black olives, halved
1 pound rotini pasta, cooked and drained
1-1/2 cups (6 ounces) Wisconsin parmesan cheese, grated
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, julienned
1 teaspoon salt
1/2 teaspoon pepper

Cooking Directions:

In large skillet over medium heat, cook shrimp in 2 tablespoons of oil for about 3 minutes or until opaque, stirring often. Remove shrimp from skillet; set aside.

In same skillet, cook onions and garlic in remaining oil for 3 minutes. Add tomatoes, asparagus and wine; heat to boil. Reduce heat to low; simmer for 5 minutes. Add cooked shrimp and olives; heat through.

In large bowl, gently combine pasta, shrimp-vegetable mixture, parmesan, parsley, basil, salt and pepper. Serve immediately. Refrigerate leftovers.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.