Fish Soup
Moira Hodgson
169 ratings with an average rating of 4 out of 5 stars
169
1 hour
Farfalle With Shrimp and Asparagus
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1pound shrimp
- 1pound asparagus
- 1medium onion, chopped
- 1clove garlic, minced
- 3tablespoons olive oil
- 1½cups chopped Italian tomatoes, with their juice
- ¾cup dry white wine
- 1teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1pound farfalle
- Coarse salt and freshly ground pepper
- 2tablespoons flat-leaf Italian parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
461 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 27 grams protein; 747 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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 1½-inch pieces.
- Step 2
Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
- Step 3
Meanwhile, sauté 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.
- Step 4
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.
- Step 5
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.
Private Notes
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Cooking Notes
Christine
Really easy and delicious, but one pound of pasta is way too much. I used eight ounces and that seemed just right.
David B.
Came out bland. Not nearly enough sauce for a pound of pasta. Tried adding some lemon to spruce it up, but still not enough.
monica
Yes, agree that one pound of pasta is too much. I used 8 oz. of pasta for two persons and could have used even less.
Kate
This is very tasty. Even my husband, the original Mr. Rich Red Beef, enjoyed it. I doubled the garlic, and used frozen raw shrimp. Next time, I will use maybe 4 cloves. And to the author’s suggestion that cheese is not needed, I say fiddlesticks. Of course we sprinkled some good quality Romano on the finished dish. Perfecto.
Christine
Really easy and delicious, but one pound of pasta is way too much. I used eight ounces and that seemed just right.
Light and delicious!
This was great. We added juice from half a lemon and next time will add some artichoke hearts! A very pretty dish!
Carole Gailliez Barhorst
I followed exact recipe but used frozen cooked shrimp. Added shrimp earlier than asparagus but otherwise the same. Awesome. Even my husband who doesn't usually eat this kind of thing, ate it.
RonC
This didn't work for me at all. I used fresh Roma tomatoes instead of canned and they had no flavor and not much juice thus making the resulting dish almost tasteless. Probably not the fault of the recipe, more so the over-bred modern tomatoes.
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