Pasta with Shrimp and Asparagus
An easy, tasty, low-fat meal. As the pasta cooks, the asparagus and shrimp sizzle in a skillet.
Servings: Makes 4 servings
Total: 40 mins
Rated:
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 tablespoon 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 and freshly ground black pepper
Directions
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
7. * 8 ounces chilled, fully-cooked shirmp may be substituted.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
