This is again from the Tucci cookbook.  On 11-11 he turned 63 according to our paper today.  This was dinner last night but it will also be dinner tonight and then we go to the Opera.  It was not the best out of this cookbook.  The pasta did not cook as I wanted and I think I know why.  While I was putting together the shrimp and asparagus, Jim turned down the pasta water.  My guess is it did not get turned back up.  It was too al dente and some was glued together.  He was in charge of pasta, but I had to say don’t walk away, stir it!  He dumped in the box of pasta and proceeded to walk away.  I changed up some of his cooking steps as I thought it would make the shrimp to leathery.  People will say, “I dislike seafood.”  They cook it until it rivals shoe leather.  It is no wonder.  

Ingredients:

1# fetuccine

1# medium size asparagus (cut in 1” peaces starting 1” below the top after breaking off tough bottoms.)

5 T EVOO, divided

2 T finely diced shallots

2 cloves garlic, thinly sliced

1/8 t red pepper flakes

1 T chopped fresh Italian, flat leafed parsley

1 T chopped fresh basil leaves

3/4# medium-size shrimp, shelled, deveined and sliced in half lengthwise (real pain)

Kosher slat and freshly ground black pepper

1/2 C dry white wine

2 plum tomatoes (ours were hard as rocks, wish I had used canned) coarsely chopped, peeled

Directions:

1. Bring a large pot of salted water to a boil and add the fettuccine.  Cook until ardent, following the package instructions.  
2. Meanwhile (no) Prepare the vegetables ahead of time, it takes a while to do all the chopping.  
3. Warm 3 T of the oil in a large sauté pan pan set over medium-high heat.  Add the shallots, garlic, red pepper flakes, parsley, and basil and cook stirring frequently, to flavor the oil wit the aromatics, about 1 minute.
4. Stir in the asparagus and shrimp, and season with salt and pepper.  (I did not add the shrimp this early.  I did add my hard as a rock tomatoes.  Cook, stirring and tossing frequently, 2-3 minutes.  
5. Add the wine and cook until it evaporates, about 1 minute.
6. Add the shrimp and drained pasta.  
7. Stir in the remaining 2 T oil and gently toss to coat.  

I think it would have been better with a fusili or penne pasta.  Certainly easier to eat getting asparagus and shrimp in each bite.  I probably should try this again, with me in charge of the pasta cooking.