Ingredients
1 tablespoon extra-virgin olive oil
6 Ducktrap River smoked shrimp
1 teaspoon Maple Leaf dried minced onion
1/4 teaspoon dried minced garlic
1 tablespoon Maple Leaf dried mushrooms*
4 jumbo olives, sliced
1 tablespoon grated Parmesan cheese
1 cup cooked pasta (spaghetti)
Directions
1
In a nonstick skillet, heat 2 teaspoons of the olive oil until just smoking. Add the shrimp. Sauté the shrimp until it's warmed, then add the dried minced onion, garlic, and mushrooms. Toss and stir-fry for another 30 seconds.
2
Add the sliced olives, Parmesan cheese, and 1 teaspoon extra-virgin olive oil and toss with the pasta. Serve.
Ingredients
1 tablespoon extra-virgin olive oil
6 Ducktrap River smoked shrimp
1 teaspoon Maple Leaf dried minced onion
1/4 teaspoon dried minced garlic
1 tablespoon Maple Leaf dried mushrooms*
4 jumbo olives, sliced
1 tablespoon grated Parmesan cheese
1 cup cooked pasta (spaghetti)
Directions
1
In a nonstick skillet, heat 2 teaspoons of the olive oil until just smoking. Add the shrimp. Sauté the shrimp until it's warmed, then add the dried minced onion, garlic, and mushrooms. Toss and stir-fry for another 30 seconds.
2
Add the sliced olives, Parmesan cheese, and 1 teaspoon extra-virgin olive oil and toss with the pasta. Serve.