Tagliatelle with Pesto, Asparagus, and Shrimp

By sltaylor

With only six ingredients, this dinner is ready in 15 minutes!

Ingredients

• 1 pound(s) fresh tagliatelle, fettuccine, or linguine pasta
• 1 pound(s) fresh, thin asparagus, cut into 1-inch pieces
• 1/2 cup(s) prepared pesto
• 1 pound(s) medium-large fresh or frozen (and thawed) shrimp, peeled, deveined
• 1 shallot, halved, thinly sliced
• 1/2 cup(s) dry white wine

Details

Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from redbookmag.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Add pasta and cook for half the recommended time. Stir in asparagus and continue to cook until asparagus and pasta are just tender, 2 to 3 minutes longer.

Reserve 1/2 cup of the pasta cooking water. Drain pasta and asparagus and return to pot. Stir in pesto and 1 tablespoon unsalted butter. Cover to keep warm.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add shrimp and shallot and cook, stirring occasionally, 2 minutes. Add wine, increase heat to high, and cook until shrimp are cooked through and wine is reduced to 2 tablespoons, 2 to 3 minutes.

Add shrimp mixture and reserved cooking water to pasta; toss to coat. Season with freshly ground pepper to taste.