Valentine Special: Shrimp and Asparagus with Pasta
Valentine’s Day calls for something special to bring to the table, and I’ve always believed that comes in the form of seafood. And due to this romantic holiday’s appearance at the tail-end of winter, we can indulge in lots of early asparagus as well without breaking the bank.
This week at Shaw’s (www.shaws.com) they are featuring cooked, peeled cocktail shrimp for $6.99 lb., but you can save a buck by opting for the peeled, deveined raw item at $5.99 lb.
Fresh green or white asparagus is on sale at $1.88 lb., and Prince pasta is a stock-up item at .88 per box.
Today’s recipe, Shrimp and Asparagus in White Wine Sauce, is a speed-meal and a simple but winning combination of colors, textures and flavors. This light fare needs only a fresh, crisp salad (and a gooey dessert) to make a loving impression.
And best of all, this special entrée can be prepared for about $3.00 per serving.
SHRIMP AND ASPARAGUS IN WHITE WINE SAUCE
1 lb. peeled, deveined shrimp
8 oz. pasta
1 lb. asparagus, trimmed and cut into 2 inch pieces
2 teaspoons olive oil
1 tblsp. minced garlic
1 cup dry white wine
Salt and pepper to taste
Grated parmesan cheese and lemon wedges (optional)
Cook pasta in a large pot to really al dente (about 3 minutes less than the package directs). Add asparagus and cook about three more minutes. Save about ¼ cup of the cooking water and drain the pasta and asparagus. Return to the pot and add pesto and peppers. Stir and keep warm.
Heat oil in large pan over medium heat and saute garlic until soft. Add shrimp. Cook, stirring occasionally, until shrimp are pink and opaque, about 3 minutes. Add wine and increase heat to high. Cook until shrimp are firm and wine has reduced, about 3 more minutes. Toss in salt, pepper and seasonings. Add the shrimp to the pasta with the reserved water, toss well and serve immediately.