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.
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 of a 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
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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