Wednesdays Unplugged – Shrimp and Asparagus Pasta

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


"If we are wasting time and enjoying ourselves we are not wasting time." ~ Paulo Coelho

After a string of cool springs we are being treated to a glorious spring this year. I keep wondering if we will get snow in May?!


This week's recipe was the result of combining several recipes with what sounded good to create a pasta dish with shrimp and asparagus, what I felt like making and eating! I used farfalle pasta because I had some on hand that I wanted to use, but I think it would also be delicious with angel hair pasta.


  • ShrimpPasta 1/4 cup olive oil
  • 1/3 cup minced shallots
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 packages (26-35 count) frozen pre-cooked shrimp
  • 2 bunches fresh asparagus
  • 3.5 ounce scampi finishing butter (in meat section)
  • 1 pound pasta (farfalle, angel hair)

Thaw shrimp under cool running water, remove tails, set aside. Break off ends of asparagus, break stalks into three, set aside. Mince 1/3 cup shallots, set aside.

Cook pasta according to package directions. As pasta water is coming to a boil and pasta is cooking heat 1/4 cup olive oil in heavy skillet. Add shallots and asparagus and saute until tender. Add garlic, red pepper flakes, wine, salt and pepper. Mix about 1 minute. Add scampi finishing butter and shrimp, toss to mix thoroughly.

Reserve about 1 cup of the pasta cooking water, then drain pasta in colander. Toss pasta with shrimp and asparagus mixture in large bowl, adding some of the reserved water if necessary to keep it moist. Top with shredded Parmesan cheese and serve.

Sharlene Hensrud, RE/MAX Results –


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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