8 ounces fresh or frozen shrimp in shells
8 thin stalks asparagus
1/2 9 ounce package refrigerated angel hair pasta
1 teaspoon olive oil
2 cloves garlic, minced
3 medium plum tomatoes, seeded and coarsely chopped
2 tablespoons dry white wine
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons butter or margarine
2 tablespoons finely shredded fresh basil
Thaw shrimp; if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Set aside.
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.
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.
To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Makes 2 servings.
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