This is a slightly creamy and summery easy stovetop dish that is delicous with summer ingredients.
Fill a pasta pot with 6 cups water and bring to a boil
In a large dutch oven, warm the olive oil for 30 seconds on medium high heat and then add the chopped onion, chopped asparagus and garlic into the dutch oven. Sprinkle with some of the salt and pepper. Saute for 3 minutes and then reserve in the separate mixing bowl.
Add the butter into the dutch oven on medium heat and warm it for 10 seconds and then add in the shrimp, another pinch of the salt and pepper and add in the paprika. Stir the shrimp in the butter for 3 minutes until it is still opaque but subtly turning pink. Take the shrimp out of the dutch oven and put it into the bowl with the onion and asparagus. Turn the heat down to low.
Add a pinch of salt to the boiling pasta water, turn the heat down to medium high and then add in the pasta. Cook for 7 minutes and drain. Set a timer for 7 minutes.
While the pasta is cooking, turn the heat on the dutch oven to medium and add in the wine. Cook the wine for 30 seconds stirring to scrape up some of the bits left over from the shrimp in the bottom of the dutch oven.
Then add in the milk, cornstarch and remaining salt and pepper to the wine and cook for 1 minute on medium heat. Then add in the parmesan cheese stir to combine. Then add in the vegetables and shrimp back into the dutch oven and cook in the sauce for 3 more minutes on medium heat stirring continuously. Then turn the heat completely off.
After the pasta is cooked, drain it and immediately add it to the sauce, vegetable and shrimp mixture. Toss with tongs to gently combine. Taste for any extra seasoning and garnish with chopped basil. Serve right away. Enjoy!
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