SHRIMP WITH ROTELLE PASTA

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SHRIMP WITH ROTELLE PASTA image

Categories     Pasta     Shellfish

Yield MAKES 4-6 SERVINGS

Number Of Ingredients 16

3 TBSP OLIVE OIL
1 MEDIUM ONION CHOPPED
2 CLOVES GARLIC, MINCED
2 CUPS UNCOOKED ROTELLE
OR OTHER CURLY PASTA
3 CUPS CHICKEN BROTH
1 CUP ASPARAGUS TIPS
3/4 LB RAW MEDIUM SHRIMP
PEELED AND DEVEINED
3/4 CUP HALVED CHERRY TOMATOES
1/4 CUP PITTED RIPE
(BLACK)OLIVES
1 TSP DRIED OREGANO LEAVES
1 TSP DRIED BASIL LEAVES
SALT AND FRESHLY GROUND
BLACK PEPPER

Steps:

  • IN LARGE SKILLET OR WOK, HEAT OLIVE OIL OVER MEDIUM HEAT UNTIL HOT. ADD ONION AND GARLIC; COOK AND STIR 4-6 MINUTES OR UNTIL ONION IS SOFTENED BUT NOT BROWN. ADD PASTA; STIR TO COAT PASTA WITH OIL. INCREASE HEAT TO HIGH; POUR IN CHICKEN BROTH. BRING TO A BOIL. REDUCE HEAT TO MEDIUM HIGH; COOK, STIRRING OCCASIONALLY 12 TO 14 MINUTES OR UNTIL PASTA IS AL DENTE(TENDER BUT FIRM). ADD ASPAGAGUS, COOK STIRRING FREQUENTLY 2 TO 3 MINUTES OR UNTIL ASPARAGUS IS CRISP-TENDER. ADD SHRIMP, TOMATOES, OLIVES, OREGANO AND BASIL. COOK STIRRING FREQUENTLY, 3 MINUTES OR UNTIL LIQUID IS ALMOST COMPLETELY ABSORBED AND SHRIMP ARE OPAQUE (DO NOT OVERCOOK SHRIMP) SEASON TO TASTE WITH SALT AND PEPPER.

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