I snapped the above picture at the dining room table in my Mom's house on Easter. She adapted this recipe from my brother's girlfriend, Ashley, who adapted it from here. (I assisted in the cooking process, although I am admittedly not a great assistant.) The original recipe was for
'Shrimp, Sun-Dried Tomatoes & Aspargus Bucatini in White Wine & Garlic Sacue'. I didn't record the steps of my mom's version, but it was pretty similar. I will point out a couple of differences, and I encourage you to make you own changes as well depending on what you like!
- Ours was minus the asparagus, but my mom served sautéed zucchini and broccoli on the side (for those who don't like green vegetables in their pasta I suppose?) I heaped on the zucchini, it was delicious! I think either the asparagus or the zucchini is a good choice.
- I notice the recipe calls for 3/4 of a Cup of dry white wine. We use 3/4 of a Bottle of white zinfandel. Whoops! Well we did need enough 'sauce' for 2 lbs of pasta, and anyway it was delicious!