Farfalle With Shrimp and Asparagus

Name: Farfalle With Shrimp and Asparagus
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 pound shrimp; 1 pound asparagus; 1 medium onion, chopped; 1 clove garlic, minced; 3 tablespoons olive oil; 1 1/2 cups chopped Italian tomatoes, with their juice; 3/4 cup dry white wine; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 1 pound farfalle; Coarse salt and freshly ground pepper; 2 tablespoons flat-leaf Italian parsley

By Moira Hodgson

Total Time: 30 minutes
Rating: 4(32)
Comments: Read comments

Featured in: More Inviting Ways to Serve Asparagus

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

1pound shrimp
1pound asparagus
1medium onion, chopped
1clove garlic, minced
3tablespoons olive oil
1½cups chopped Italian tomatoes, with their juice
¾cup dry white wine
1teaspoon fresh thyme leaves (or ½ teaspoon dried)
1pound farfalle
Coarse salt and freshly ground pepper
2tablespoons flat-leaf Italian parsley

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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 1½-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.