This is super quick to make! Don't worry about the amount of olive oil, 99% of it is left in the pan.
1 1/2 lb shrimp, raw
2 green onions, sliced
12 cloves garlic, smashed
1 tomato, diced
1 tsp white wine
few shakes of seasoning salt
a pinch of kosher salt and pepper
4 TBSP olive oil
1/4 cup Olivio spread
1/2 cup fresh parsley, chopped
4 basil leaves, chopped
In a large nonstick skillet, heat olive oil and Olivio with smashed garlic. Med high heat for 1-2 minutes. Add tomatoes, white wine & seasonings. Cook 5 minutes. Add shrimp, parsley & basil, cook till shrimp are pink- about 2 minutes. Remove shrimp with a slotted spoon and place on serving platter. Serve with roasted asparagus & spinach salad.
1 large bunch asparagus, cut into 2 " pieces
kosher salt & pepper.
Heat oven to 400*. Drizzle oil into roasting pan. Add salt & pepper.
Add asparagus, roll in oil to coat. Place in oven for 5 minutes, roll asparagus, return to oven for 10 minutes or until it is tender.