Pasta with Shrimp and Asparagus
An easy, tasty, low-fat meal. As the pasta cooks, the asparagus and shrimp sizzle in a skillet.
Recipe from Better Homes and Gardens
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 tablespoons 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
ground black pepper
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.
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.
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.
To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper
Makes 4 servings
Per Serving: cal. (kcal) 425, Fat, total (g) 9, chol. (mg) 137, sat. fat (g) 3, carb. (g) 55, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 7, pro. (g) 28, vit. A (IU) 2089, vit. C (mg) 28, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 161, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 529, Potassium (mg) 732, calcium (mg) 91, iron (mg) 6, Vegetables () 2, Starch () 3, Very Lean Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products