Pasta with Shrimp and Asparagus
Recipe from
Better Homes and Gardens
An easy, tasty, low-fat meal. As the pasta cooks, the asparagus and shrimp sizzle in a skillet.
Servings:
Makes 4 servings
Total Time:
40 mins
Ingredients
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1 poundfresh or frozen shrimp in shells or 8 ounces chilled cooked shrimpsee savings
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1 poundthin stalks fresh asparagussee savings
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8 ouncesdried linguinisee savings
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3 clovesgarlic, mincedsee savings
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1 tablespoonolive oilsee savings
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8 mediumRoma tomatoes, seeded and coarsely choppedsee savings
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2 tablespoontomato pastesee savings
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1/3 cupdry white winesee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonfreshly ground black peppersee savings
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1 tablespoonbutter or margarinesee savings
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2 tablespoonsfinely shredded fresh basilsee savings
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Salt and freshly ground black peppersee savings
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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
7.
* 8 ounces chilled, fully-cooked shirmp may be substituted.
Nutrition information
Per serving: Calories 425, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 137 mg, Sodium 529 mg, Carbohydrate 55 g, Total Sugar 7 g, Fiber 5 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 47%, Calcium 9%, Iron 32%. Exchanges: Vegetable 1.5, Starch 3, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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