Recipe: Skillet Shrimp With Rotelle

SKILLET SHRIMP WITH ROTELLE

3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 cups rotelle or other curly pasta
3 cups chicken stock or canned chicken broth
1 cup asparagus tips
3/4 pound medium shrimp, shelled and deveined
1/4 cup Mediterranean olives, pitted
3/4 cup cherry tomatoes, halved lengthwise
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste

In a 12 inch heavy skillet, heat olive oil over medium high heat. Add the onion and garlic and cook until soft but not brown, 4-6 minutes.

Add rotelle and stir to coat. Raise heat to high. Pour in stock, Bring to a boil. Reduce heat to medium high. Cook 12-14 minutes, or until pasta is al dente.

Add asparagus. Cook, stirring, Until asparagus is almost tender, 2-3 minutes.

Add shrimp, olives, tomatoes, oregano, basil, salt and pepper. Cook 3 minutes longer, until liquid has been almost completely absorbed and shrimp turns pink. Do not overcook shrimp.

Source: International Olive Oil Council