Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Bowtie Pasta With Shrimp and Asparagus
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- #59695
A great spring meal made with fresh asparagus, farfalle pasta, and pan seared shrimp
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
1 pound farfalle pasta
5 tablespoons olive oil
2 cloves garlic, peeled and minced
8 ounces shrimp, peeled and deveined, tails on if desired
1 pound asparagus, woody ends trimmed and cut into bite-sized pieces
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 cup vegetable stock
2 tablespoons chopped fresh Italian parsley
10 fresh basil leaves, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
directions
Bring a large pan of salted water to a boil over medium-high heat. Add the pasta and cook for 8-10 minutes or until al dente. Drain well and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 2-3 minutes, stirring frequently, until fragrant.
Add the shrimp and cook, stirring frequently, for 2 minutes. Remove the shrimp from the pan with a slotted spoon and set aside. Add the asparagus, salt, crushed red pepper, and vegetable stock to the skillet. Bring to a boil the reduce to a simmer and let cook for 3 minutes, stirring occasionally.
Return the shrimp to the pan and stir in the parsley and basil. Add the pasta to the skillet and cook, stirring gently, until the pasta is coated in the sauce.
Remove the pan from the heat and stir in the cheese. Serve immediately.
nutrition data
590 calories, 11 grams fat, 92 grams carbohydrates, 29 grams protein per serving.
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reviews & comments
March 9, 2014
My husband and I love this recipe. He's a big asparagus fan and I am always looking for new ways to prepare it. I too cut down on the amount of pasta and add double the shrimp. I also omit the rend pepper flakes as it is too spicy otherwise for my husband. A real hit in our household!!
February 23, 2013
I have been making this recipe since 2009. My family absolutely loves it! It is a go to recipe for all occasions. I made this for my daughter and 4 of her friends for her 21st birthday and the all loved it. The only thing I did different was cut the pasta in half and doubled the shrimp. Just adjust the spices to your liking.
October 23, 2007
Simplicity at is best. I cut the recipe in half except for the shrimp, which I cut by a third. 4oz of shrimp would have been a little scant. Also doubled the liquid to cook the asparagus. Just a wonderfully simple recipe and yummy!
April 25, 2007
Great, simple, tasty! Grandson, just home from Air Force..loved it!