From "Great Lake Effects... Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Trim the asparagus. Rinse in cold water; drain. Remove the tips and reserve. Cut the remaining stalks diagonally into 1-inch pieces. Heat the olive oil in a large skillet over medium heat. Add the garlic and pepper and mix well.
Cook for 1 minute, stirring constantly. Stir in the tomatoes. Cook for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 minutes, stirring frequently. Stir in the asparagus tips and shrimp.
Cook for 1 minute, stirring constantly. Add the butter. (Butter is used to bind the sauce. Margarine might not be as effective.) Cook until the butter melts, stirring constantly. Add the pasta, tossing to mix. Stir in the basil.
NOTE: Try this with snow peas, sugar snap peas or broccoli for the asparagus.
SERVINGS: 3
- 15 thin stalks fresh asparagus
- 1 Tablespoon olive oil
- 4 medium cloves of garlic
- 1/4 teaspoon ground pepper
- 6 medium plum tomatoes, seeded, chopped
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- 12 ounces peeled cooked shrimp
- 1 Tablespoon butter
- 9 ounces refrigerated angel hair pasta, cooked, drained
- 1/4 cup shredded fresh basil
TO PREPARE:
Trim the asparagus. Rinse in cold water; drain. Remove the tips and reserve. Cut the remaining stalks diagonally into 1-inch pieces. Heat the olive oil in a large skillet over medium heat. Add the garlic and pepper and mix well.
Cook for 1 minute, stirring constantly. Stir in the tomatoes. Cook for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 minutes, stirring frequently. Stir in the asparagus tips and shrimp.
Cook for 1 minute, stirring constantly. Add the butter. (Butter is used to bind the sauce. Margarine might not be as effective.) Cook until the butter melts, stirring constantly. Add the pasta, tossing to mix. Stir in the basil.
NOTE: Try this with snow peas, sugar snap peas or broccoli for the asparagus.
SERVINGS: 3
