Blog Image

Asparagus and Shrimp Pasta with Tomato Butter Sauce

Add in cooked veggies, shrimp, and cheese. Add more pasta water if needed. Season with salt and pepper.

Ingredients

    • 1 pound pasta (preferably something that will catch sauce like Campanelle, Fusilli, or Penne Rigate)
    • ½ pound small shrimp
    • 1 large shallot thinly sliced
    • 3 garlic cloves thinly sliced
    • ¼ cup dry white wine
    • ½ cup tomato chopped
    • ¼ tsp red pepper flakes
    • 4 tablespoons tomato butter (recipe below)
    • 2 cups asparagus cut in bite size pieces
    • 1 cup corn, charred on the grill
    • ¼ cup parmesan cheese
    • ½ teaspoon salt

Directions

  1. Blanch asparagus in boiling salted water about two minutes. Shock in an ice water bath. Set aside.
  2. Cook pasta to al dente in the same pot of boiling salted water. Drain. Set aside. Save some pasta water.
  3. Sauté shrimp seasoned with a little salt and pepper in a large sauté pan until cooked through about 2-3 minutes. Set aside.
  4. Sauté shallots in garlic in the same pan in a little bit of olive oil for five minutes or until softened. Add tomatoes, wine and red pepper flakes. Reduce a minute or two. Add pasta. Toss until combined. Add tomato butter in dollops over pasta. Mix until butter has completely coated pasta. Add veggies, shrimp, and cheese. Add additional pasta water if needed. Season with salt and pepper.
  5. Tomato Butter:8 tablespoons softened butter, 2 tablespoon tomato paste, ¼ teaspoon salt. Mix ingredients together. Place in place wrap and roll into a log. Chill for at least two hours. Can be stored for up to a month.