Shrimp Asparagas Pasta

• Buy a chewy pasta~ (I use Campanelli by Barilla)
• 11/2-2 pounds of Large/Jumbo Pacific White Shrimp (peeled and diveined)
• 1 lb of fresh asparagus (thin stalks with the tips closed fairly tightly)
• Fresh garlic about 6 cloves dice
• 1 Shallot dice
• 4-5 Roma tomatoes Chop into bite size pieces
• Pine nuts 1/2 Cup or so (toast them lightly)
• 1 container of fresh Mozzarella cut into bite size wedges
• Olive oil 3-4 TBL for sauteing
• Basil about 2-3 TBL (fresh and dried)
• Chili powder about 1 Tsp
• Sea Salt to taste at least 1 Tsp
• Fresh ground Pepper to taste

1. Cook and drain the pasta to al dente
2. Pour oil into large saute pan and heat it up
3. Dice garlic and shallot finely and put into oil and saute for a few minutes stirring it a bit
4. Chop asparagus into bite size pieces, maybe 1 inch or so then adding to the saute pan. Sprinkle some basil (2 tsp) on top and some sea salt and chili powder
5. (While the shrimp is waiting its turn, sprinkle some chili powder salt and pepper on it. While the tomatoes and the mozzarella are waiting their turn sprinkle basil on them)
6. When the asparagus is almost tender add the shrimp to the pan, stir it in and cover until they are almost pink.
7. Then add the tomatoes, stirring them in, but don't cook it too long maybe 1-2 minutes more. Shrimp should be pink, asparagus should be tender but not soft, tomatoes should still be deep red and not mushy.
8. In a large bowl pour in the drained pasta, then the shrimp asparagus tomato mixture, then add the mozzarella pieces and mix together, then sprinkle the pine nuts and some chopped fresh basil on top.
9. Yum!

buy, shrimp, fresh asparagus, garlic, shallot, tomatoes, nuts, wedges, olive oil, basil, chili powder, salt, fresh ground pepper

Taken from www.epicurious.com/recipes/member/views/shrimp-asparagas-pasta-1201116 (may not work)