Shrimp & Olive Pasta with Parmesan Cheese

YIELD: 10 servings

Total time: 11 minutes

Cook time: 11 minutes


  • 1 lb. large raw shrimp, shelled and deveined
  • 1/4 c. olive oil, divided
  • 1-1/2 cups onions, diced
  • 3 cloves garlic, minced
  • 1 16-oz can diced tomatoes with juice
  • 1 c. fresh asparagus, diced
  • 1/3 c. dry white wine
  • 1 c. black olives, halved
  • 1 lb. rotini pasta, cooked and drained
  • 1-1/2 cups (6 oz.) Parmesan cheese, grated
  • 1/4 c. fresh parsley, chopped
  • 1/4 c. fresh basil, julienned
  • 1 tsp. salt
  • 1/2 tsp. pepper


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.