Shrimp and Olive Pasta with Wisconsin Parmesan
- 1 pound large raw shrimp, shelled and deveined
- ¼ cup olive oil, divided
- 1½ cups diced onions
- 3 garlic cloves, minced
- 1 (16-ounce) can diced tomatoes with juice
- 1 cup diced fresh asparagus
- ⅓ cup dry white wine
- 1 cup black olives, halved
- 1 pound rotini pasta, cooked and drained
- 1½ cups (about 6 ounces) grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ cup julienned fresh basil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions:
This is an exotic idea for your romantic dinner.
- In a large skillet over medium heat, cook the shrimp in 2 tablespoons of oil for about 3 minutes or until opaque, stirring often. Remove the shrimp from the skillet; set aside.
- In the same skillet, cook the onion and garlic in the remaining oil for 3 minutes. Add the tomatoes, asparagus, and wine; heat to a boil. Reduce the heat to low and simmer for 5 minutes. Add the cooked shrimp and the olives; heat through.
- In a large bowl, gently combine the pasta, shrimp vegetable mixture, cheese, parsley, basil, salt, and pepper. Serve immediately.