Shrimp With Rotelle Pasta Recipe

Ingredients

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

Preparation

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.