A new favorite at my house –
Easy to make … disappears in about 2 minutes!
1 lb Fettuccine
12 med Asparagus ( roughly a pound)
5 T EVOO
2 T Finely diced Shallots
2 cloves Garlic
1/4 tsp red pepper flakes
1 T Chopped fresh Italian Parsley
1 T Chopped fresh basil leaves
1/4 lb deveined shrimp
Kosher salt and fresh ground pepper
1/2 C Dry white wine
1 cup peeled and coarsely chopped tomatoes ( 1 – 2 plum tomatoes)
Bring a large pot of salted water to a boil and add the fettucine. Cook until al dente.
Cut 1 inch off the bottoms of the asparagus. Use a vegetable peeler to trim away the tough outer layer of the asparagus, beginning about 1″ under the tender tip.
Cut the asparagus on an acute angle to create 2″ long slices. Set aside.
Warm 3 T EVOO in large saute pan set over med-high heat. Add the shallots, garlic, red papper flakes, parsely, and basil to cook, stirring frequently, to flavor oil with the aromatics. About 1 minute. Stir in the asparagus and shrimp, and season with salt and pepper. Cook, stirring and tossing frequently, until the shrimp are pink – 2 – 3 minutes.
Add tomatoes and return the sauce to a gentle boil. Draine the pasta and addit to the sauce. Stir in the remaining 2 T EVOO. Gently toss to coat the pasta with the sauce.
Serve immediately, placing the shrimp decoratively on top of the pasta and drizzling with additional EVOO.
Add a medium, dry white wine. And, some crusty bread.