Skillet Shrimp with Rotelle

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Servings: 4


  • 3 tbsp Filippo Berio Olive Oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups rotelle or other curly pasta
  • 3 cups chicken broth
  • 1 cup asparagus tips
  • 3/4 lb raw medium-size shrimp, shelled and deveined
  • 3/4 cup halved cherry tomatoes
  • 1/4 cup pitted ripe olives
  • 1 tsp dried basil
  • Salt
  • Freshly ground pepper


    • Heat olive oil in large skillet set over medium heat; cook onion and garlic, stirring, for 4 minutes or until onion is softened but not browned.
    • Add pasta; stir until coated with oil. Increase heat to high; pour in chicken broth and bring to boil. Reduce heat to medium-high; cook, stirring occasionally, for 12 to 14 minutes or until pasta is al dente.
    • Add asparagus to skillet; cook, stirring frequently, for 2 to 3 minutes or until asparagus is tender-crisp. Add shrimp, tomatoes, olives and basil. Cook, stirring frequently, for 3 minutes or until liquid is almost completely absorbed and shrimp are opaque (do not overcook shrimp). Season with salt and pepper to taste.