Pasta with Shrimp and Asparagus

An easy, tasty, low-fat meal. As the pasta cooks, the asparagus and shrimp sizzle in a skillet.



by 2  people


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Ingredients
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    1   pound 
    fresh or frozen shrimp in shells or 8 ounces chilled cooked shrimp
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    1   pound 
    thin stalks fresh asparagus
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    8   ounces 
    dried linguini
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    3   cloves 
    garlic, minced
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    1   tablespoon 
    olive oil
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    8   medium 
    Roma tomatoes, seeded and coarsely chopped
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    2   tablespoons 
    tomato paste
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    1/3  cup 
    dry white wine
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground black pepper
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    1   tablespoon 
    butter or margarine
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    2   tablespoons 
    finely shredded fresh basil
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    Salt
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    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
Nutrition information
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 (g) 161, Cobalamin (Vit. B12) (g) 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
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