First of the Month Recipe: Shrimp and Asparagus Pasta

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

Shrimp and Asparagus Penne Pasta

(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


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!

3 Responses
  1. Ai Behme

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter.;:,;

    Au revoir

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