Angel Hair Pasta with Shrimp, Asparagus and Basil
Simple, fresh meal that is easy enough for tonight's dinner.
Servings: 4 servings
Ingredients
- 15 stalks thin fresh asparagus
- 1 tablespoon olive oil
- 2 medium garlic cloves, crushed
- ¼ teaspoon freshly ground black pepper
- 6 medium Roma tomatoes, seeded and chopped
- ½ cup dry white wine
- ¼ teaspoon salt
- 12 ounces peeled and cooked shrimp
- 1 tablespoon butter
- 9 ounces refrigerated fresh angel hair pasta, cooked and drained
- ¼ cup shredded fresh basil
- freshly shredded Parmesan cheese, for topping
Instructions
- Trim the asparagus, rinse in cold water and 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 the garlic and pepper and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes, cooking 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.
- Divide into 3 to 4 bowls for serving; top with Parmesan cheese.
Notes
- Try substituting snow peas, sugar snap peas or broccoli for the asparagus.
- If you're serving for a hungry crowd, this recipe might be better for three.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 28g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 387mg | Potassium: 679mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2151IU | Vitamin C: 19mg | Calcium: 171mg | Iron: 3mg