Ingredients
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1 lb tub-shaped pasta, such as ziti or penne
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1 tablespoon olive oil
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1 tablespoon butter
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2 medium shallots, finely chopped
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1/2 lb asparagus, trimmed and cut in 2 inch lengths
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1 clove garlic, minced
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1/2 cup chopped fresh dill
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1 lb medium shrimp, peeled and deveined
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2 tablespoons extra virgin olive oil
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salt, to taste
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fresh ground black pepper, to taste
Instructions
- Bring a large pot of lightly salted water to a boil.
- Add the pasta and boil vigorously for the time recommended on the pasta package or until the pasta is tender.
- Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts.
- Add the shallots and cook until softened, about 2 minutes.
- Add the asparagus and cook until it loses its raw look, about 2 minutes.
- Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the aspargus turns bright green, about 2 minutes.
- Add the garlic, dill and shrimp.
- Remove from the heat and stir in the additional olive oil, salt and pepper.
- Drain the pasta and toss in a serving bowl with the shrimp and asparagus.