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Shrimp & Aparagus Pasta with Red Pepper Flakes

INGREDIENTS & PREPARATION:
• 4-6 portions (time ± about 20 minutes)
• 1/3 cup Savor Italy Extra-Virgin Olive Oil
• 1 pound fresh asparagus
• 1 ± 1 1/2 pound(s) raw shrimp
• 1/2 teaspoon hot red pepper flakes or 1/4 t. cayenne
• 1/2 teaspoon basil (fresh or dried)
• 3 tablespoons chopped fresh parsley
• 1 large clove of garlic (finely chopped)
• 5 Roma tomatoes (Blanch to remove skins and chop)
• pinch of salt
• 1 pound spaghetti, fettuccine, linguine, or homemade noodles
• 1/2 cup freshly grated Parmesan Reggiano
• Savor Italy Lemon Oil (stream 1 tablespoon per serving to top each plate)
• Optional: 1/2 cup fresh whipping cream (half and half is fine, too)

PREPARATION:
Steam the asparagus in salted water until crisp-done. Drain and cut into 1/2 inch diagonals. Set aside.
Place oil into wok or large frying pan.
Saute shrimp in garlic over medium heat, add pepper flakes, basil, and 2 T. parsley.
Salt very lightly.
Add a splash of white wine if available. Let evaporate.
Remove shrimp as soon as they are pink. Be careful not to overcook the shrimp.
Add Roma tomatoes and reduce for a few minutes. (Add cream if desired, reduce slightly.)
Add asparagus and cook another minute. Add another tablespoon of fresh parsley.
Return the shrimp to the sauce. Turn off heat and let the flavors meld while the pasta is cooking.

Cook the pasta al dente. Drain and add the pasta to the sauce. Toss in the wok or large frying pan.
Plate; top each portion with about one tablespoon of Savor Italy Extra-Virgin Lemon Oil.
Serve hot.
Optional: Dust with Parmesan ˜ Italians tend not to use cheese on fish dishes.
This dish can also be prepared without shrimp. (Then you need the Parmesan cheese)

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