Spaghetti and Shrimp with Spring Vegetables

Spaghetti and Shrimp with Spring Vegetables
Servings: 4 Prep 10 mins Cook 17 mins


  • 1 pound dried spaghetti
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 1 pound pencil-thin asparagus, tips only (about 4 inches)
  • 4 tablespoons extra-virgin olive oil
  • 1 1/2 medium-size onions, chopped
  • 1 teaspoon garlic paste or 1 clove garlic, chopped
  • Salt and freshly ground black pepper
  • 1/4 cup chopped tomato
  • 1/3 cup dry white wine
  • 1/2 cup Parmigiano-Reggiano cheese
  • 1 cup chopped fresh flat-leaf parsley
  • 1/8 teaspoon crushed red pepper flakes

Make It

1. 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. 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. 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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 798, Fat, total (g): 22, chol. (mg): 182, sat. fat (g): , carb. (g): 98, fiber (g): 7, pro. (g): 46, sodium (mg): 420, Percent Daily Values are based on a 2,000 calorie diet.