Pasta with Shrimp
Recipe from
Better Homes and Gardens
Shrimp and asparagus, tossed in wine sauce and served over angel hair pasta, is an elegant dinner for two that requires short time in the kitchen.
Servings:
2 servings
Total Time:
25 mins
Ingredients
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8 ouncesfresh or frozen shrimp in shellssee savings
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8 thinstalks asparagussee savings
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1/2 of a 9-ounce packagerefrigerated angel hair pastasee savings
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1 teaspoonolive oilsee savings
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2 clovesgarlic, mincedsee savings
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3 mediumplum tomatoes, seeded and coarsely choppedsee savings
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2 tablespoonsdry white winesee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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2 teaspoonsbutter or margarinesee savings
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2 tablespoonsfinely shredded fresh basilsee 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 saucepan; cover and keep warm.
3.
Meanwhile, in a medium skillet heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add tomatoes; cook and stir for 2 minutes.
4.
Add the asparagus stalks, wine, salt, and black pepper. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp are opaque. Stir in butter until melted.
5.
To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Makes 2 servings.
Nutrition information
Per serving: Calories 379, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 208 mg, Sodium 361 mg, Carbohydrate 41 g, Fiber 3 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 77%, Calcium 9%, Iron 26%. Exchanges: Vegetable 1, Starch 2.5, Lean Meat 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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