Description
A simple yet elegant pasta dish that balances delicate flavors and textures for an impressive weeknight dinner.
Ingredients
Scale
- 15 thin asparagus spears
- 1 tablespoon extra virgin olive oil
- 2 medium garlic cloves, minced
- ¼ teaspoon freshly ground black pepper
- 6 Roma tomatoes, seeded and diced
- ½ cup dry white wine
- ¼ teaspoon sea salt
- 12 ounces large shrimp, peeled and deveined
- 1 tablespoon unsalted butter
- 9 ounces fresh angel hair pasta, cooked according to package directions
- ¼ cup fresh basil leaves, thinly sliced
- Freshly grated Parmesan cheese, for serving
Instructions
- Prepare the asparagus by trimming the tough ends, rinsing under cold water, and patting dry. Separate the tips and set aside. Cut the remaining stalks diagonally into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat. Add the garlic and black pepper, stirring continuously. Cook for 1 minute until fragrant. Add the tomatoes and cook for 2 minutes, stirring frequently.
- Incorporate the asparagus stalks, white wine, and salt. Mix well and cook for 3 minutes, stirring often. Add the reserved asparagus tips and shrimp, cooking for 1 minute while stirring constantly.
- Add the butter and stir until completely melted. Gently fold in the cooked pasta, ensuring it’s evenly coated with the sauce. Stir in the fresh basil.
- Divide among serving bowls and top generously with freshly grated Parmesan cheese.
Notes
Consider substituting snow peas, sugar snap peas, or tender broccoli florets if asparagus isn’t in season.
For heartier appetites, this recipe might better serve 3 rather than 4 people.
Prep: 30 minutes | Cook: 12 minutes | Total: 42 minutes | Servings: 4 servings