Shrimp, Asparagus Whole Wheat Pasta

This really is a simple pasta dish that anyone can make! You only need one pot for the pasta and one large pan for everything else.

Serves 2:

1              garlic clove, minced

3/4 c      finely chopped onion

12-16      cherry tomatoes, halved

12 large cooked shrimp

12           asparagus, washed and cut into 3/4″ pieces

3 tbsp   olive oil

1/2 c     dry white wine

1/2 c     chicken stock

2 tsp    chopped fresh herbs- dill or parsley work well

1 tbsp  butter

whole wheat pasta- I like this with thin spaghetti or fettuccini

salt and pepper to taste

grated parmesan cheese for serving

Boil the water for the pasta, add a 1/2tsp of salt, then add the pasta and cook as directed on the packet (use whatever portion you decide you want).

Meanwhile, heat the olive oil in a pan and then add the onion and wilt for 2-3 minutes. Add garlic and continue to cook on a medium heat for 2 minutes. Add the white wine, turn up heat to high and cook until liquid is reduced to half. Turn heat down to medium, add the asparagus and cook for 3 minutes or until tender. After that, add the shrimp, cherry tomatoes and chicken stock and cook for another 2 minutes. To finish, stir in the fresh herbs and butter until the butter has melted, season to taste. The butter will thicken the sauce and give it a lovely flavor–you can omit it if you really must.

Drain pasta and serve into bowls, spoon shrimp and asparagus over the top, pour on the sauce and sprinkle with the grated Parmesan cheese. Pour two glasses of wine, salute, enjoy!