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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
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Total
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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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