Shrimp, Sundried Tomato and Asparagus Pasta

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Pasta is one of my favorite weeknight dishes. It's quick, easy and nearly always turns out delicious. Lucky for me, I'm not the only one who thinks this, as evidenced by the plethora of easy, yet tasty recipes scattered across the net.



















Lucky for me, I cruised across this perfect springtime pasta dish from Cookin' Canuck earlier this week. Many aspects of this recipe appealed to me: lightness, ease of preparation, and fresh ingredients to name a few. I was able to whip this up in less than 30 minutes, and Gabe and I both went back for seconds. Try it tonight - you won't be disappointed.

Ingredients
12 oz. spaghetti or linguine
12 oz. fresh asparagus, cut into 1-inch pieces
1/4 c. extra virgin olive oil
3 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
3/4 c. white wine
1 Tbs. unsalted butter
1 lb. large shrimp, peeled and deveined
1/4 c. sundried tomatoes, thinly sliced
1/2 c. Parmesan cheese
1/4 c. (packed) chopped fresh flat-leaf parsley
salt and pepper to taste

Directions
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Add asparagus during last minute of cooking. Drain and set aside.

Meanwhile, heat olive oil in large skillet over medium heat. Add garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly. Add white wine and let simmer rapidly for 2 minutes. Add butter and shrimp, simmering until just cooked through, about 2 minutes. Add sundried tomatoes, salt and pepper.

Combine pasta, asparagus, shrimp and sauce. Add Parmesan cheese and parsley and toss until combined. Serve immediately. Garnish with additional parsley and/or Parmesan if desired.