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


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



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