This is a recipe we use for special occasions (like Valentine's Day) or whenever asparagus is on sale and we feel like splurging on shrimp. I'm a lover of shrimp and this recipe is simple and fresh.
The original recipe can be found on the Better Homes and Gardens website. Below is my interpretation.
1 pound fresh or frozen shrimp in shells or 8 oz chilled cooked shrimp
1 pound thin stalks fresh asparagus
1 pkg dried linguini
3 cloves garlic, minced (I keep a jar of this in the refridgerator and use it for all my recipes)
1 tablespoon olive oil
2 cans diced tomatoes, drained (original uses fresh romas)
2 tablespoon tomato paste
1/3 cup white grape juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
2 tablespoons finely shredded fresh basil
Salt and freshly ground black pepper
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.
2. 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.
3. 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.
4. Add asparagus stalks, juice, 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.
5. To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper