July 31, 2010

Creamy Tomato-Basil Campanelle with Shrimp and Asparagus

Comfort food for Celeste is in order today, which is anything creamy pasta. I have been staring at this computer screen for 10 minutes now trying to figure out what to type and I just cannot come up with anything. A very close family member passed away yesterday and we just found out a couple hours ago that her brother passed away today. Cooking definitely helps to raise my mood. This is what we had for dinner tonight. I'm pretty sure after today, we are going to be having crock pot dinners for the rest of the week.


  • 8 oz Campanelle
  • 2 tbsp vegetable oil
  • 1 clove garlic, minced
  • 15 asparagus spears, cut diagonally into 2-inch pieces
  • 1 lb shrimp, peeled and deveined
  • 3/4 tbsp white wine vinegar
  • 1 tbsp tomato juice
  • 1/2 tbsp extra-virgin olive oil
  • Hot sauce, splash
  • 1 c chicken stock
  • 4 oz cream cheese
  • 1/4 c parmesan cheese
  • 2 tbsp fresh basil, chopped
  • Salt, to taste
  • Pepper, to taste

  • Cook pasta according to package instructions.
  • Meanwhile, heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add garlic and stir until it becomes fragrant. Add asparagus. Season with salt and pepper. Cook and stir frequently for approximately 7 to 10 minutes, to desired doneness.

  • Add shrimp to the skillet. Cook and stir for 2 to 3 minutes, until shrimp is pink.
  • Remove shrimp and asparagus, set aside; cover to keep warm. Discard any remaining drippings from the skillet.
  • Add white wine vinegar, tomato juice, olive oil, hot sauce, chicken stock and basil to the skillet. Cook until warm, about 2 minutes. Add cream cheese and stir until melted. Add shrimp and asparagus to the skillet to ensure they are still warm.

  • Drain pasta. Add pasta to the skillet. Stir in parmesan, shrimp and asparagus. Season with salt and pepper, if desired.

  • Enjoy!

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