Week 7: Pasta with Shrimp and Asparagus

This recipe is from one of my many Better Homes and Gardens cookbooks. It was quite tasty, and I really didn't change much from the ingredients!

Pasta with Shrimp and Asparagus

Ingredients:
1 pound shrimp, tail and shell removed
1 pound fresh asparagus
8 oz dried linguini
4 cloves garlic, minced
8 medium roma tomatoes, coursely chopped
2 Tbs tomato paste
1/3 C dry white wine
1/2 tsp salt
1/4 tsp  pepper
1 Tbs butter or margarine
2 tbs fresh basil, chopped

Snap off and toss woody bases from the asparagus. Slice into 1-2 inch pieces. Cook pasta, drain, and return to pan. 

In a large skillet cook and stir 3 cloves of garlic in hot oil for 10-15 seconds. Add tomato and tomato paste, cook for about 3 minutes stirring regularly. Add the asparagus, wine, salt and pepper and bring to a boil. Reduce heat and simmer for about 3 minutes.

In a separate small pan, heat up butter and one clove garlic. When butter has melted, add the shrimp. Cook until it is pink all the way through.

To serve, pour sauce over pasta and add the shrimp on top!

The shrimp could also be cooked in the sauce, just add it and simmer for 5-6 minutes, or until the shrimp is cooked. I do not like shrimp but the rest of my house does so we made it on the side.