Farfalle With Shrimp, Asparagus And Parmesan
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
1/2 pound farfalle
4 teaspoons olive oil
3/4 pound shrimp (thawed if frozen), peeled
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/4 cup tomato purée
1 teaspoon lemon zest
1/2 cup freshly grated parmesan
salt and pepper
prep: 10 minutes
total: 35 minutes
large pot
sauté pan
grater
colander
tongs
1. Bring a pot of water and 2 teaspoons salt to a boil. When the water boils, add the pasta and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.
2. When the pasta is 5 minutes from being done: In a medium bowl, toss the shrimp with 2 teaspoons of the oil and season them lightly with salt and fresh ground black pepper. Heat a large sauté pan over medium-high heat. Add the shrimp to the pan and leave them alone to brown on the first side, 1-2 minutes. Turn them with tongs and brown them another 1-2 minutes on the second side. Remove the shrimp to a bowl.
3. Add the remaining 2 teaspoons of olive oil and the asparagus to the empty pan. Season the asparagus with a sprinkling of salt and pepper. Leave them alone to brown, 1-2 minutes. Add the shrimp back to the pan, along with the tomato purée and 1/4 cup of the pasta water. Reduce the heat to medium.
4. Add the pasta and lemon zest to the pan. Simmer the pasta with the sauce until the sauce has thickened and coats the pasta. Remove the pan from the heat and stir in the parmesan.
2. When the pasta is 5 minutes from being done: In a medium bowl, toss the shrimp with 2 teaspoons of the oil and season them lightly with salt and fresh ground black pepper. Heat a large sauté pan over medium-high heat. Add the shrimp to the pan and leave them alone to brown on the first side, 1-2 minutes. Turn them with tongs and brown them another 1-2 minutes on the second side. Remove the shrimp to a bowl.
3. Add the remaining 2 teaspoons of olive oil and the asparagus to the empty pan. Season the asparagus with a sprinkling of salt and pepper. Leave them alone to brown, 1-2 minutes. Add the shrimp back to the pan, along with the tomato purée and 1/4 cup of the pasta water. Reduce the heat to medium.
4. Add the pasta and lemon zest to the pan. Simmer the pasta with the sauce until the sauce has thickened and coats the pasta. Remove the pan from the heat and stir in the parmesan.
1
