This 20 Minute Shrimp and Asparagus Farfalle in Creamy Tomato Sauce is a simple yet elegant pasta dish bursting with fresh flavor. Tender shrimp, crisp asparagus, and juicy tomatoes come together in a light cream sauce that clings perfectly to bowtie pasta. It’s quick enough for a weeknight but special enough to serve guests.
Shrimp and Asparagus Farfalle in Creamy Tomato Sauce
Ingredients
- 2 T olive oil
- 1/2 lb asparagus cut in 1 inch pieces
- 4 tomatoes Roma is good for pasta
- 16 shrimp large
- 1 garlic clove
- 8 oz bowtie pasta
- 1/2 c heavy cream
- 1/4 c parmesan cheese
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and asparagus and sauté for about 2 minutes, until the asparagus begins to soften.
- Add the tomatoes and shrimp. Cook for about 4 minutes, or until the shrimp are pink and cooked through.
- Meanwhile, bring a large pot of salted water to a boil. Add the bowtie pasta and cook for about 5 minutes, until partially cooked (about halfway done). Drain, reserving 1 cup of the pasta water.
- Add the heavy cream to the skillet with the vegetables and shrimp. Stir to combine, then gently simmer.
- Add the partially cooked pasta to the skillet along with enough reserved pasta water to cover the pasta (you may not need the full cup). Simmer gently until the pasta is al dente and the sauce has slightly thickened.
- Stir in the Parmesan cheese. Serve immediately.
Nutrition
Tips for making 20 Minute Shrimp and Asparagus Farfalle in Creamy Tomato Sauce:
No fresh tomatoes? You can substitute one 14.5 oz can of diced tomatoes.
Use what you have. Feel free to swap in your favorite vegetables like broccoli and mushrooms. Or, be adventerous and add them all. If you sauce is too thick, add a little extra cream or pasta water.
Add greens at the end. Stir in a couple of large handfuls of fresh spinach just before serving. Let it wilt gently in the hot sauce for extra color and nutrition.
Serving Suggestion:
Serve with a fresh loaf of Old-Fasioned White Bread fresh from the Oven.
