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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp; if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Set aside.
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 saucepan; cover and keep warm.
Meanwhile, in a medium skillet heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add tomatoes; cook and stir for 2 minutes.
Add the asparagus stalks, wine, salt, and black pepper. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp are opaque. Stir in butter until melted.
To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Makes 2 servings.