I wasn't sure what bias-slice was. I Googled and learned, it's just a diagonal slice. Why can't people say that? As far as the taste goes: I could taste all the ingredients but felt it could somehow do with a little more melding of the flavors. Possibly more butter or add a little lemon?
- 1 lb fresh or frozen shrimp, peeled and deveined or 8 oz chilled cooked shrimp
- 1 lb thin fresh asparagus spears
- 8 oz dried linguine
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 8 (4 cups) medium roma tomatoes, seeded and coarsely chopped
- 2 Tbsp tomato paste
- 1/2 cup dry white wine
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 Tbsp butter or margarine
- 2 Tbsp finely shredded fresh basil
- more salt and pepper to taste
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.
Snap off and discard woody bases from asparagus spears. Bias-slice the asparagus into 1 to 1 1/2 inch pieces. Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.
Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 15 seconds. Add tomato and tomato paste; cook and stir for 3 minutes.
Add asparagus, wine, the 1/2 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes. Stir in shrimp. Cook, uncovered, for 2-3 minutes more or until shrimp are opaque. Stir in butter until melted.
To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with additional salt and black pepper.
Serves 4
Total Time: 40 minutes
Recipe from Better Homes and Gardens New Cookbook
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