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Ingredientes
- 1/3 lb egg noodles
- 1 c. heavy cream
- 1 tsp tomato paste
- 1 tsp shrimp base, optional but recommended
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 6 stalk asparagus, cut in 1 inch lengths
- 1 x Roma tomato, diced
- 1 Tbsp. red onions, small dice
- 2 Tbsp. red bell peppers, cut into small strips
- 2 x cloves garlic, chopped
- 2 Tbsp. white wine
- 10 x shrimp, large, 16-20 count, peeled, deveined and cut length wise
- 1 Tbsp. parsley, minced
- 1 tsp basil, minced
- 1 tsp chives, minced
- 1 Tbsp. Parmesan cheese, grated
- 1 pch pepper
Direcciones
- Cook the noodles in lightly salted water till just al dente. Rinse under cold running water and set aside.
- Combine the heavy cream, tomato paste and shrimp base in a saucepan and bring to a boil, stirring to incorporate the paste and base. Be careful not to overheat, as it will boil over. Your object is to reduce this by half.
- Once the sauce is reducing, heat your extra virgin olive oil and butter in a saute/fry pan and add in the asparagus, tomato, onion, red pepper and garlic and saute/fry for about 4 min, till the veggies are just under cooked. Add in the wine and shrimp and cook for another 2 min, till shrimp are nearly done.
- The sauce should be ready by now. Add in it and the cooked pasta and blend the whole dish together. Combine the fresh herbs, Parmesan and pepper together.
- Decant the pasta dish onto two hot plates and top with herb cheese mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 633g | |
| Calories 1394 | |
| Calories from Fat 695 | 50% |
| Total Fat 79.25g | 99% |
| Saturated Fat 39.76g | 159% |
| Trans Fat 0.09g | |
| Cholesterol 433mg | 144% |
| Sodium 396mg | 17% |
| Potassium 1201mg | 34% |
| Total Carbs 125.05g | 33% |
| Dietary Fiber 8.7g | 29% |
| Sugars 9.82g | 7% |
| Protein 43.45g | 70% |
