Pasta,
Seafood and Eggs:
Angel
Hair Pasta with Shrimp, Asparagus and Fresh Basil
from
Great
Lake Effects:
Buffalo
Beyond Winter and Wings
INGREDIENTS:
15
thin stalks fresh asparagus
1
Tablespoon olive oil
4
medium cloves of garlic
1/4
teaspoon ground pepper
6
medium plum tomatoes, seeded, chopped
1/2
cup dry white wine
1/4
teaspoon salt
12
ounces peeled cooked shrimp
1
Tablespoon butter
9
ounces refrigerated angel hair pasta, cooked, drained
1/4
cup shredded fresh basil
TO
PREPARE:
Trim
the asparagus. Rinse in cold water; drain.
Remove the tips and reserve. Cut the remaining stalks
diagonally into 1-inch pieces.
Heat
the olive oil in a large skillet over medium heat.
Add the garlic and pepper and mix well.
Cook
for 1 minute, stirring constantly. Stir in the
tomatoes.
Cook
for 2 minutes, stirring frequently. Add the
asparagus stalks, white wine and salt and mix well.
Cook
for 3 minutes, stirring frequently. Stir in the
asparagus tips and shrimp.
Cook
for 1 minute, stirring constantly. Add the butter.
(Butter is used to bind the sauce. Margarine might not
be as effective.)
Cook
until the butter melts, stirring constantly. Add the
pasta, tossing to mix. Stir in the basil.
Note:
Try this with snow peas, sugar snap peas or broccoli
for the asparagus.
SERVINGS:
3
Copyright 1997 The Junior
League of Buffalo, Inc. All rights reserved.
Visit The
Junior League of Buffalo web site (http://www.jlbuffalo.org)
to purchase copies of Great Lake Effects: Buffalo
Beyond Winter and Wings, e-mail [EMAIL PROTECTED]
or call (716) 882-7520.
The Junior League of Buffalo
is an organization of women committed to promoting volunteerism, developing
the potential of women and to improving communities through effective action
and leadership of trained volunteers. Its purpose is exclusively educational
and charitable. A portion of the proceeds from the sale of Great
Lake Effects: Buffalo Beyond Winter and Wings will help
support the Junior League of Buffalo's signature project, Kids Café,
in partnership with the Food Bank of Western New York.
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