Spaghetti and Shrimp with Spring Vegetables

Makes 4
Prep 10 m
Cook 17 m



  1. 1 of 3 Cook the pasta according to the package directions, in heavily salted water. When the pasta is almost cooked, add the shrimp and cook for an additional 3 minutes. Add the asparagus and cook another 1 to 2 minutes. Drain everything, reserving 1 cup of the cooking liquid.
  2. 2 of 3 Meanwhile, heat a large saute pan over high heat. When the pan is hot, add 2 tablespoons of the olive oil. Add the onions and saute until translucent, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Season to taste with salt and pepper. Add the tomato and wine and simmer until the wine is almost evaporated, about 2 minutes.
  3. 3 of 3 Add the pasta mixture with a little bit of the cooking liquid to the saute pan. Add the cheese, parsley and crushed red pepper and remaining 2 tablespoons olive oil. Toss gently until everything is well combined and sauce is slightly thickened. Season to taste with salt and pepper, if desired, and serve.
Nutrition Information for Spaghetti and Shrimp with Spring Vegetables
Servings Per Recipe: 4
Per Serving: 7 g fiber, 98 g carb., 22 g Fat, total, 182 mg chol., 420 mg sodium, 798 kcal cal., 0 g sat. fat, 46 g pro.
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Printed from 07/18/2019