Pappardelle with Shrimp and Asparagus

• 3 tablespoons extra-virgin olive oil
• 1 pound asparagus , trimmed and cut (on the diagonal) into 1/4-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 shallots , minced
• 2 cloves garlic , minced
• 20 large shrimp , peeled and deveined, tails removed
• 1/2 cup white wine
• 2 cups diced plum tomatoes (6 Roma tomatoes)
• 3 tablespoons chopped fresh Italian parsley
• 1 - 12oz. package pappardelle

In a 12-inch nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 2 minutes; then add shallots and garlic. Sauté 2 minutes; remove asparagus to a plate.

Set burner on high; heat the remaining tablespoon olive oil in same skillet. Add shrimp and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 1 minute per side, until golden. Add wine, tomatoes, and remaining 1/2 teaspoon salt; simmer until shrimp are just opaque in center. Remove pan from heat; stir in parsley and asparagus.

Meanwhile, in an 8-quart saucepan, cook pappardelle in 6 quarts boiling water. Add 2 teaspoons salt if desired. Gently stir to separate pasta; cook 8 minutes, until tender. Drain. Do not rinse.

Toss pappardelle with sauce and serve immediately.