Ingredients

The following ingredients have 4 Servings
  • 3/4 lb jumbo shrimp (peeled and deveined (tails left on))
  • 10 ounces pasta (cavatappi, rotini, penne)
  • 6 tablespoons olive oil (divided)
  • 1/2 cup onion (finely chopped)
  • 4 to 6 cloves garlic (very finely chopped)
  • 1/4 cup dry white wine
  • 1/2 lb asparagus (trimmed and cut into 1-1/2-inch pieces)
  • 1 cup frozen peas (preferably petite)
  • 2 tablespoons flat-leaf parsley (chopped)

Instruction

  • Bring a large pot of salted water to a boil over high heat.
  • Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
  • Add the garlic and continue cooking, stirring frequently, until barely golden, 1 to 2 minutes longer.
  • Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom.
  • Reduce the heat to low to keep warm and set aside.
  • Add the shrimp to the boiling pasta water and cook just until pink and opaque, 1 to 2 minutes.
  • Using a slotted spoon to transfer the shrimp to a plate and set aside.
  • Bring the water back to a rolling boil and add the pasta. (Don't worry about the water being cloudy from the shrimp. It will add a little extra flavor to the pasta.)
  • Cook and drain the pasta reserving 3/4 cup of the cooking water.
  • Return the pasta to the pot. Add the remaining 2 tablespoons of the olive oil, toss to coat and set aside.
  • Add the asparagus and about 1/4 cup of the reserved pasta water to the onion-garlic mixture.
  • Increase the heat to medium-high and cook until the asparagus is tender 3 to 4 minutes. Season to taste with salt and pepper.
  • Add the peas, cook for 1 minute additional, then add the pasta, shrimp, and another 2 to 4 tablespoons of the pasta water.
  • Combine and continue cooking until all the ingredients are heated through.
  • Taste and adjust the seasoning if needed, sprinkle with parsley and serve.