Pasta with Shrimp

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.



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Ingredients
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    8   ounces 
    fresh or frozen shrimp in shells
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    8   
    thin stalks asparagus
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    1/2 9  ounce package 
    refrigerated angel hair pasta
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    1   teaspoon 
    olive oil
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    2   
    cloves garlic, minced
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    3   
    medium plum tomatoes, seeded and coarsely chopped
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    2   tablespoons 
    dry white wine
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    1/8  teaspoon 
    salt
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    1/8  teaspoon 
    black pepper
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    2   teaspoons 
    butter or margarine
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    2   tablespoons 
    finely shredded fresh basil

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: cal. (kcal) 379, Fat, total (g) 10, chol. (mg) 208, sat. fat (g) 4, carb. (g) 41, fiber (g) 3, pro. (g) 28, vit. C (mg) 45, sodium (mg) 361, calcium (mg) 91, iron (mg) 5, Vegetables () 1, Starch () 3, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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