Pasta With Shrimp and Vegetables

Preparation

1. Step 1

   Scrape asparagus with a swivel-bladed vegetable scraper, starting about 2 inches from the top of each spear. Cut off any tough bottoms.

2. Step 2

   Cut the spears on the bias at half-inch intervals. There should be about two cups. Set aside.

3. Step 3

   Trim off the ends of the zucchini and the yellow squash. Cut each lengthwise in quarters. Cut each quarter crosswise into thin slices about ¼ inch thick. Set aside.

4. Step 4

   Peel and devein the shrimp and set aside.

5. Step 5

   Bring enough water to the boil to cover the asparagus, zucchini and yellow squash pieces when they are added. Add salt to taste. Add the vegetables and cook 2 minutes.

6. Step 6

   Have a saucepan ready and line it with a sieve. Pour the vegetables into the sieve and reserve both the cooking liquid and the vegetables.

7. Step 7

   Put the cooking liquid in a saucepan and add enough water for 8 cups. Add salt to taste. Bring to a boil. Add the pasta and let return to a boil. If the pasta is fresh, cook it about 5 minutes; if it is dried, cook about 4 minutes longer or to the desired degree of doneness. Drain the pasta and return it to the saucepan.

8. Step 8

   Meanwhile, as the pasta cooks, heat the oil and 3 tablespoons of the butter in a skillet and add the garlic and tomatoes. Bring to a boil, stirring. Add the cooked vegetables and the shrimp. Cook, stirring occasionally, about 1½ minutes. Pour in the cream. Add salt and pepper to taste. Bring to a boil and cook about 1 minute. Remove from the heat.

9. Step 9

   Pour and scrape the vegetable mixture over the pasta. Add the remaining 2 tablespoons of butter and the basil. Toss and serve.