Quick and easy weekday pasta. I needed to make a fast and tasty meal and the remaining asparagus from last week’s trip to the farmer’s market was calling my
name. Throw in some fresh shrimp, bow-tie pasta and Philly’s Savory Garlic Cooking Cream and I’ve got a happy hubby.
What you’ll need:
- 1/2 pound fresh shrimp
- 10 asparagus spears, cut into bite size pieces
- 1/4 c. sweet onion
- 1 c. chopped broccoli
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1/2 box of Farfalle Pasta, (I love Barilla Plus)
- 1 container, Philly’s Savory Garlic Cooking Cream
- sea salt
- black pepper
Add pasta to salted, boiling water; cook till al dente.
In medium sized wok, saute olive oil, garlic, onion, asparagus and chopped broccoli until onions are beginning to caramelize and asparagus is tender.
Add shrimp, toss until shrimp is cooked through. Drain pasta, add sautéed shrimp and veggies to pasta.
Toss thoroughly, add cooking cream. Simmer for 5 minutes, serve.
Wait for the oohs and ahhs, they’re soon to follow!
Cook Something! RVA 