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Pasta-Angel Hair with Shrimp, Asparagus, and Tomatoes Recipe

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This recipe for Pasta-Angel Hair with Shrimp, Asparagus, and Tomatoes, by , is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Patte


1 lb fresh or frozen shrimp in shells
16 thin stalks fresh asparagus
1 tsp olive oil
4 cloves garlic, minced
6 medium plum (Roma) tomatoes, seeded and chopped
1/4 cup dry white wine
1/4 tsp salt
1 T butter
1 9 ounce package angel hair pasta
1/4 cup shredded fresh basil

1. Thaw shrimp, if frozen. Peel and devein shrimp.
2. Trim asparagus. Remove tips; set aside. Bias=-slice asparagus stalks into 1 to 1 1/2 inch pieces; set aside.
3. Heat oil in a large skillet over medium heat. Add garlic and 1/4 tsp pepper; cook for 15 sec, stirring constantly. Add tomatoes and cook for 2 minutes, stirring often.
4. Add asparagus stalks, wine, and salt. Cook, uncovered for 3 minutes. Add Asparagus tips and shrimp; cook, uncovered for 2 to 3 minutes or till shrimp are opaque. Add butter, stir till melted.
4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.

Makes 4 servings.




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