Shrimp With Rotelle Pasta

• 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

1. IN LARGE SKILLET OR WOK, HEAT OLIVE OIL OVER MEDIUM HEAT UNTIL HOT.
2. ADD ONION AND GARLIC; COOK AND STIR 4-6 MINUTES OR UNTIL ONION IS SOFTENED BUT NOT BROWN.
3. ADD PASTA; STIR TO COAT PASTA WITH OIL. INCREASE HEAT TO HIGH; POUR IN CHICKEN BROTH.
4. BRING TO A BOIL.
5. REDUCE HEAT TO MEDIUM HIGH;
6. COOK, STIRRING OCCASIONALLY
7. 12 TO 14 MINUTES OR UNTIL PASTA IS AL DENTE(TENDER BUT FIRM).
8. ADD ASPAGAGUS, COOK STIRRING FREQUENTLY 2 TO 3 MINUTES OR UNTIL ASPARAGUS IS CRISP-TENDER.
9. ADD SHRIMP, TOMATOES, OLIVES, OREGANO AND BASIL.
10. COOK STIRRING FREQUENTLY,
11. 3 MINUTES OR UNTIL LIQUID IS ALMOST COMPLETELY ABSORBED AND
12. SHRIMP ARE OPAQUE
13. (DO NOT OVERCOOK SHRIMP)
14. SEASON TO TASTE WITH SALT AND PEPPER.

olive oil, onion, garlic, curly pasta, chicken broth, shrimp, halved cherry tomatoes, pitted ripe, oregano leaves, basil leaves, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/shrimp-with-rotelle-pasta-1201795 (may not work)