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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

 

 

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.

 

Servings: 3

 

 

 Cooking Tips

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

 

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