Makes 4 servings
- 1 pound fresh or frozen shrimp in shells or 8 ounces chilled cooked shrimp
- 1 pound thin stalks fresh asparagus
- 8 ounces dried linguine
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 8 medium Roma tomatoes, seeded and coarsely chopped
- 2 tablespoon tomato paste
- 1/3 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon butter or margarine
- 2 tablespoons finely shredded fresh basil
- Salt and freshly ground black pepper
- 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 pan; cover and keep warm.
- Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 15 seconds. Add tomato and tomato paste; cook and stir for 3 minutes.
- Add asparagus stalks, wine, salt, and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp turn opaque. Stir in butter until melted.
- To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper.
8 ounces chilled, fully-cooked shrimp may be substituted