Here’s the how-to for making Angel Hair Pasta with Shrimp, Asparagus & Basil:
Here are all the ingredients you need- plus a little white wine & Parmesan. It’s easy to do, especially if you prep everything ahead of time.
Heat up a little bit of olive oil in a large saute pan.
Add in the minced garlic that I love so much. Let it sizzle away and get fragrant & browned.
Chopped, fresh tomatoes will add some great color to this dish.
Asparagus ends are added next.
Add a few glugs of white wine.
A little salt too.
The vegetables are sauteed in the white wine to help soften then up and bring all of the flavors together.
The (softer) asparagus tips are then added in.
Shrimp! Use the already-cooked stuff (no need to buy fresh and de-vein and spend all that time messing with it).
Add a chunk of butter to the sauce. This will make it a little creamier & ready for your pasta.
You certainly can add any pasta you’d like, but I prefer to use the fresh angel hair type (find it near the fresh tortellini at your market). Toss it gently with the sauce.
Fresh basil is added just before serving.
A little freshly grated Parmesan is sprinkled on top, and you’ve got yourself a great, fresh pasta dish that is fairly easy to prepare.
I enjoyed this simplistic, fresh pasta dish. It’s a family friendly dinner too, though my little one picked around the “green stringy things” (basil). The husband loved it, as usual. It’s not all that far off from my pasta dish specialty of yesteryear, but the added vegetables and shrimp make it feel more like dinner and healthier for you too. I really should make that old first-married-pasta-dish just for old times sake. I’d love to see if my husband remembers it from our days as newlyweds. How could he possibly forget, right? Something tells me he could forget. I’ll have to let you know…
