Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Shrimp And Olive Pasta With Wisconsin Parmesan Cheese
Shrimp And Olive Pasta With Wisconsin Parmesan Cheese
Shrimp And Olive Pasta With Wisconsin Parmesan Cheese
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
Prep
N/A
|
Total
N/A
|
Serves
10
Print
0
1
2
3
4
5
Be the first to rate!
0
Email
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
French Country Stew
South Beach Diet Turkey Meatloaf
Chorizo Enchiladas with Guajillo Sauce
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.