DENVER -- Inspired by Olive Garden's shrimp scampi, there's a lighter Italian fare menu item for National Pasta Day: A delicious combination of shrimp sauteed in garlic sauce, tossed with asparagus, tomatoes and angel hair pasta.
1 1/2 lb. medium fresh shrimp, shelled
2 Tbsp. olive oil
1 medium onion, diced
1/2 cup white wine
3 cloves garlic, crushed
3 Tbsp. parsley, finely chopped
1 pinch crushed red pepper
4 oz. butter
½ cup of tomatoes, diced
3 oz. asparagus, cut into 1 inch stems
1/2 lb. angel hair pasta, cooked
Salt and pepper to taste
Cook angel hair pasta according to instructions.
Once pasta is cooked, drain and set it aside.
Heat the olive oil in large sauté pan over medium heat.
Add onion and sauté for 2 minutes.
Add garlic and sauté for 1 minute; do not brown. Add asparagus, tomatoes, butter, wine, red pepper, salt and pepper and let wine reduce by half, about 2 minutes.
Add shrimp and cook 1-2 minutes until shrimp is fully cooked and reaches an internal temperature of 150 degrees.
Transfer pasta to plate and top with shrimp mixture.
Sprinkle with chopped parsley.
Recipe serves 4