Farfalle With Shrimp and Asparagus
Published April 6, 1996
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound shrimp
1 pound asparagus
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 ½ cups chopped Italian tomatoes, with their juice
¾ cup dry white wine
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 pound farfalle
Coarse salt and freshly ground pepper
2 tablespoons flat-leaf Italian parsley
Nutritional analysis per serving (4 to 6 servings)
64 grams carbs; 122 milligrams cholesterol; 461 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 747 milligrams sodium; 27 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 ½-inch pieces.
- Step 2
Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
- Step 3
Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
- Step 4
Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
- Step 5
Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.
Private Notes
Comments
Really easy and delicious, but one pound of pasta is way too much. I used eight ounces and that seemed just right.
A little pedestrian and it badly needs lots of parmigiano and lots of lemon zest and juice.
Came out bland. Not nearly enough sauce for a pound of pasta. Tried adding some lemon to spruce it up, but still not enough.
Yes, agree that one pound of pasta is too much. I used 8 oz. of pasta for two persons and could have used even less.