BISTANGO FUSILLI WITH SHRIMP & ASPARAGUS

By curly

Ingredients

• 1 1/2 pounds asparagus
• water
• salt
• 6 Tbsps plus 1 tsp olive oil
• 1 Tbsp butter
• 1 clove garlic, minced
• Grated peel of 1 lemon
• 36 large shrimp, peeled
• 1/2 cup dry white wine
• 1/2 bunch parsley, chopped
• 1 pound fusilli preferably imported Italian
• Freshly ground pepper
• Parsley sprigs

Details

Servings 6

Preparation

Step 1

Remove tough, white part of asparagus and cut green part diagonally into ¼-inch slices.

Bring large pot of water to boil. Add salt to taste and about 1 teaspoon olive oil.

Meanwhile, heat 2 tablespoons olive oil and butter in large skillet. Add asparagus, garlic and lemon peel and cook 2 to 3 minutes.

Add shrimp and cook 2 to 3 minutes until shrimp are done.

Add wine and cool until reduced to a glaze. Sprinkle with chopped parsley. Remove shrimp to large bowl and keep warm.

Cook fusilli in boiling salted water in large pot until al dente, about 8 minutes. Drain.

Place cooked pasta in bowl with shrimp mixture.

Add remaining 4 tablespoons olive oil and asparagus-lemon mixture. Toss to coat pasta well. Correct seasoning with freshly ground pepper and salt, if necessary.

Divide pasta and shrimp on six heated plates. Garnish with sprigs of parsley. Serve at once.