- Special Pricing
When setting aside asparagus pieces before pureeing, choose only the tips, which are usually the most tender part of the stalk and the most attractive.
- 12 ounces fresh or frozen shrimp, peeled and deveined
- 1 1/2 pounds fresh asparagus spears
- 8 ounces gemelli, rotini, or other dried shaped pasta
- 1 cup chicken broth
- 1/4 cup dairy sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon lemon juice
Thaw shrimp, if frozen. Snap off and discard woody asparagus bases. Cut spears into 1 1/2 inch pieces. Cook, covered, in a small amount of boiling water for 6-8 minutes, or till crisp-tender. Drain, reserving 1/4 cup of the cooking liquid. Set aside 1 cup of the asparagus pieces; keep warm. In a blender container or food processor bowl, purée remaining asparagus with the reserved cooking liquid till nearly smooth.
Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-10 minutes. Add shrimp to boiling pasta during the last 3 minutes of cooking. Cook till pasta is al dente and shrimp turn pink, stirring occasionally (Or, cook according to package directions, adding shrimp the last 3 minutes.) Immediately drain. Return pasta and shrimp to warm pan; add asparagus pieces.
In a medium saucepan stir together chicken broth, sour cream, flour, salt, and pepper. Add asparagus purée and lemon juice. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Pour sauce over hot pasta mixture and toss to coat. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
367 calories; 6g total fat; 136mg cholesterol; 326mg sodium; 49g carbohydrates; 5g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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