Curly Pasta with Black Olives, Asparagus, Tomatoes and Shrimp

  • Yield: 4 to 6 servings
  • Prep: 15 -30 minutes depending type of shrimp purchased
  • Cook: 35 minutes


3tablespoons Olive Oil
1medium onion, chopped
2cloves garlic, minced
2cups uncooked curly pasta
3cups chicken broth
1cup asparagus tips
3/4pound raw medium shrimp, shelled and deveined,tail off
3/4cup halved cherry tomatoes
1can (6-ounces) California black olives, pitte
1teaspoon dried oregano
1teaspoon dried basil leaves
Salt and fresh ground pepper tp taste


  1. In large skillet, heat olive oil over medium heat until hot. Add onion and garlic. Cook and stir about 6 minutes, or until the onion is softened but not brown. Add dry pasta, stir to coat pasta with the oil. Increase the heat to high and add chicken broth. Bring to a boil, reduce heat to medium high. Cook pasta stirring occasionally, 12 to 14 minutes, or until pasta is tender but still firm.
  2. Add asparagus,cook stirring often about 3 minutes or until the asparagus is crisp tender. Add shrimp, tomatoes, olives, oregano and basil. Cook, stirring often about 3 minutes or until the liquid is almost absorbed and shrimp are opaque. Do no overcook shrimp. Season to taste with salt and pepper.

Tip:  To save time buy the shrimp already peeled and deveined. Remove tails ahead of time, place in a zippered bag and refrigerate until ready to use.