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Shrimp And Olive Pasta With Wisconsin Parmesan Cheese

 
Shrimp And Olive Pasta With Wisconsin Parmesan Cheese
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photo credit: Ev Thomas
This simple dish features fresh asparagus, olives and shrimp in a white wine sauce, tossed with rotini pasta and grated Parmesan cheese.
Recipe By: Wisconsin Milk Marketing Board
  • PrepN/A |
  • TotalN/A |
  • Serves 10
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Ingredients

    • 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 can (16 ounces) 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

Instructions

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

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