Farfalle With Shrimp and Asparagus
- 1 pound shrimp
- 1 pound asparagus
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 1 1/2 cups chopped Italian tomatoes, with their juice
- 3/4 cup dry white wine
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 pound farfalle
- Coarse salt and freshly ground pepper
- 2 tablespoons flat-leaf Italian parsley
- Peel the shrimp.
- Trim the tough ends of the stalks from the asparagus.
- With a vegetable peeler, pare away any tough skin from the lower half of the stalk.
- Cut the asparagus into 1 1/2-inch pieces.
- Cook the asparagus in boiling salted water until barely tender.
- Rinse under cool running water and drain well.
- Set aside.
- Meanwhile, saute the onion and the garlic in 2 tablespoons olive oil until soft.
- Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered.
- Bring 6 quarts salted water to boil for the farfalle.
- Cook the farfalle until al dente.
- While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through.
- Correct seasoning.
- Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil.
- Then add the sauce and toss well.
- Serve immediately.
- Sprinkle with parsley.
- This needs no cheese.
shrimp, asparagus, onion, clove garlic, olive oil, italian tomatoes, white wine, thyme, farfalle, salt, flatleaf italian parsley
Taken from cooking.nytimes.com/recipes/5436 (may not work)