Pasta with Shrimp and Asparagus - Recipe.com

By Valarie

An easy, tasty, low-fat meal. As the pasta cooks, the asparagus and shrimp sizzle in a skillet.

Ingredients

• 1 pound fresh or frozen shrimp in shells or 8 ounces chilled cooked shrimp
• 1 pound thin stalks fresh asparagus
• 8 ounces dried linguini
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 8 medium Roma tomatoes, seeded and coarsely chopped
• 2 tablespoons tomato paste
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon butter or margarine
• 2 tablespoons finely shredded fresh basil
• Salt
• ground black pepper

Preparation

Step 1

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.

2. Trim woody ends off asparagus. Remove tips and set aside. Bias-slice the stalks into 1- to 1-1/2-inch pieces. Set aside. Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.

3. Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 15 seconds. Add tomato and tomato paste; cook and stir for 3 minutes.

4. Add asparagus stalks, wine, salt, and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp turn opaque. Stir in butter until melted.

5. To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper

6. Makes 4 servings