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This entry was posted on August 11, 2011 by Brian Larkowski.
1 lb fusilli (or corkscrew) pasta, cooked and drained1 Tbsp olive oil2 cups sliced asparagus½ cup chopped shallots5 garlic cloves, minced ½ lb medium shrimp, peeled, deveined, tail on1 Tbsp chopped fresh oregano leaves¼ tsp crushed red pepper1 (14½-oz) can diced tomatoes, undrained¼ cup grated Parmesan cheese
Preparation: Serves 4While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, shallots, garlic and shrimp; sauté for 5 minutes. Add oregano, pepper and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with cheese.
This entry was posted in Recipes on August 11, 2011 by Brian Larkowski.
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