Bowtie Pasta With Shrimp and Asparagus

5 tablespoon olive oil
2 garlic cloves
8 ounce shrimp
1 pound asparagus
1 teaspoon salt
1 teaspoon hot red pepper flakes
1/2 cup vegetable stock
2 tablespoon Italian parsley
10 basil leaves
1 pound farfalle pasta
2 tablespoon Parmigiano-Reggiano cheese

Cook the pasta in a large pot of boiling salted water until al dente (firm
to the bite), about 8 to 10 minutes. While the pasta is cooking, heat
olive oil in a large saute pan and cook the garlic until golden. Add the
shrimp and saute for an additional 2 minutes. Remove the shrimp from the
pan and add the asparagus, salt, hot red pepper flakes, and vegetable
stock. Bring the mixture to a boil and simmer for 3 minutes. Return the
shrimp to the pan and add the parsley and basil and stir to combine. Add
the well-drained pasta to the sauce and stir over low heat until the pasta
is coated with the sauce. Remove the pan from the heat and add the
Parmigiano-Reggiano and stir. Serve immediately.
Serves 4.


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