First of the Month Recipe: Shrimp and Asparagus Pasta
Posted on: Jun 1, 2009
Even before I moved to Italy I was a sucker for a good homemade pasta sauce with crisp, fresh vegetables. Now that I’m here? Well … it is darn near an obsession. So you can imagine I jumped at the opportunity to have shrimp and asparagus pasta when I visited Carn e Vino Ristorante last month.
And since you know my hubby is Italy’s answer to Emeril Lagasse-or at least, Viale Isonzo’s prompt response-then you shouldn’t be surprised to know he rushed home to recreate the dish.
His version of Carn e Vino’s Spinach and Gorgonzola Pasta was featured in my newsletter “Questo Mese in Italia” a few months ago (click here to receive the newsletter), but since spring is ending and fresh asparagus will soon be in short supply (and because I’m just a tad bit hungry) I’ll present this recipe right here-right now.
Shrimp and Asparagus Penne Pasta

Ingredients:
(Serves two)
>> 1 tablespoon of butter
>> 8 ounces of shrimp
>> 2 large asparagus stems per person
>> 2 large tablespoons heavy cream
>> splash of milk (optional)
>> 8 ounces penne pasta
Directions:
1. Add pasta to boiling, salted water and cook until al dente
2. In pan, melt the butter and cook the asparagus until desired texture (I like mine very crisp, my husband likes his very soft, so we compromise.)
3. Add the shrimp and cook for a few minutes until done
4. Stir in the cream until heated and add milk, if needed to thin the sauce
Buon Appetito!
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Looks very tasty, I love both Shrimp and Asparagus, but not Cream..!!
I’m *sure* it would be good sans cream, as well!
Anne’s last blog post..Feeling Flowery…..
I’m sad about asparagus season ending as well!
Love pasta and asparagus together. Taste and look great.
Thanks, NYC girl. You should definitely try it while they are still in season.
nyc/caribbean ragazza’s last blog post..Roseto Comunale, Rome’s Rose Garden