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Angel Hair Pasta with Shrimp, Asparagus and Fresh Basil

Fresh flavors in a light pasta...

15 stalks		thin fresh asparagus
1 Tbs		olive oil
2 cloves		garlic, crushed
¼ tsp		ground black pepper
6 medium		plum tomatoes, seeded and chopped
½ cup		dry white wine
¼ tsp		salt
12 ounces		peeled and cooked shrimp
1 Tbs		butter
9 ounces		refrigerated fresh angel hair pasta, cooked and drained
¼ cup		shredded fresh basil

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

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.

Servings: 3

Cooking Tips

*Try substituting snow peas, sugar snap peas or broccoli for the asparagus.