Delicious! And so simple to prepare!
1 Tablespoon olive oil
2 cloves garlic, crushed
1/4 teaspoon hot red pepper flakes
3 medium tomatoes, seeded & chopped
1/2 cup dry white wine
1/4 teaspoon salt
12 ounces peeled & deveined shrimp
1 Tablespoon butter
9 ounces fresh angel hair pasta, cooked & drained
1/4 cup shredded fresh basil
freshly shredded Parmesan cheese, for topping
1. Trim asparagus. Rinse in cold water; drain. Remove tips and set aside. Cut remaining stalks diagonally into 1-inch pieces.
2. Heat olive oil in a large skillet over medium- heat. Add garlic and hot pepper flakes and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes. Cook for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 more minutes, stirring frequently. Discard garlic if desired (I did.). Stir in asparagus tips and shrimp. Cook for 3 minutes, stirring constantly, until shrimp turn pink. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix. Stir in basil.
~Based on a recipe from Recipe Girl.