Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Total Time: 11 minutes
Yield: 10 servings
lb. large raw shrimp, shelled and deveined
c. olive oil, divided
cups onions, diced
cloves garlic, minced
16-oz can diced tomatoes with juice
c. fresh asparagus, diced
c. dry white wine
c. black olives, halved
lb. rotini pasta, cooked and drained
cups (6 oz.) Parmesan cheese, grated
c. fresh parsley, chopped
c. fresh basil, julienned
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 Cheese, parsley, basil, salt and pepper. Serve immediately. Refrigerate leftovers.
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