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Serves: 4


  • 5 tablespoon olive oil
    2 garlic cloves
    8 ounce shrimp, peeled and deveined
    1 pound asparagus
    1 teaspoon salt
    1 teaspoon hot red pepper flakes
    1/2 cup vegetable stock
    2 tablespoon Italian parsley
    10 basil leaves
    1 pound farfalle pasta
    2 tablespoon Parmigiano-Reggiano cheese


  • 1. Cook the pasta in a large pot of boiling salted water until al dente (firm to the bite), about 8 to 10 minutes.
    2. While the pasta is cooking, heat olive oil in a large saute pan and cook the garlic until golden. Add the shrimp and saute for an additional 2 minutes.
    3. Remove the shrimp from the pan and add the asparagus, salt, hot red pepper flakes, and vegetable stock. Bring the mixture to a boil and simmer for 3 minutes. Return the shrimp to the pan and add the parsley and basil and stir to combine.
    4. Add the well-drained pasta to the sauce and stir over low heat until the pasta is coated with the sauce. Remove the pan from the heat and add the Parmigiano-Reggiano and stir. Serve immediately.
Bowtie pasta with shrimp and asparagus

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