Pasta Primavera with Shrimp

Instructions

1. Bring a large pot of salted water to a rapid boil over high heat. Have a large slotted spoon and a plate handy, then add the shrimp.
2. Cook the shrimp just long enough for them to turn pink and opaque, 1 to 2 minutes. Using the slotted spoon, quickly transfer them to the plate and set aside.
3. Bring the water back to a rolling boil and add the pasta. Don’t worry about the water being cloudy from the shrimp. It will add a little extra flavor to the pasta.
4. Cook until the pasta is tender, reserve about 3/4 cup of the cooking water, then drain and return the pasta to the pot. Add 2 tablespoons of the olive oil, toss to coat and set aside (off the heat).
5. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking, stirring frequently, until barely golden, 1 to 2 minutes longer.
6. Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom.
7. Add the asparagus and about 1/4 cup of the reserved pasta water. Increase the heat to medium-high and cook until the asparagus is tender, 3 to 4 minutes. Season to taste with salt and pepper.
8. Add the peas, cook for 1 minute additional, then add the pasta, shrimp and another 1/4 cup of pasta water.
9. Combine well and continue cooking until all the ingredients are heated through. Add the parsley, combine well and add a little more of the pasta water if needed.
10. Taste and adjust the seasoning as desired. Serve immediately.