ANGEL HAIR PASTA W/ SHRIMP, ASPARAGUS & FRESH BASIL

By tulawdog

Ingredients

• 15 stalks thin fresh asparagus
• 1 Tablespoon olive oil
• 2 cloves garlic, crushed
• 1/4 teaspoon ground black pepper
• 6 medium plum (Roma) tomatoes, seeded & chopped
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 12 ounces peeled & cooked shrimp
• 1 Tablespoon butter
• 9 ounces refrigerated fresh angel hair pasta, cooked & drained
• 1/4 cup shredded fresh basil
• freshly shredded Parmesan cheese, for topping

Preparation

Step 1

1. Trim asparagus. Rinse in cold water; drain. Remove tips and set aside. Cut remaining stalks diagonally into 1-inch pieces.

2. Heat olive oil in a large skillet over medium- heat. Add garlic and pepper and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes. Cook for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 more minutes, stirring frequently. Stir in asparagus tips and shrimp. Cook for 1 minute, stirring constantly. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix. Stir in basil.

3. Divide into 3 to 4 bowls for serving; top with Parmesan cheese.