Shrimp Pappardelle Puttanesca

 

This  is a little spicy but very delicious....

• 1/4 cup extra-virgin olive oil, or as needed
• 2 cups sliced mushrooms
• 1 1/2 cups 1 inch sliced asparagus
• 2 tablespoons minced garlic
• 1 tbs. basil
• 1 tbs. rosemary
• 1 cup dry white wine

• 1 can medium black olives
• 1/2 cup capers, drained
• 2 tablespoons caper juice
• 2 (14 ounce) cans Italian stewed tomatoes
• 2 cups pan seared shrimp (large)
• 1 pinch red pepper flakes, or to taste
• 1 pound dried pappardelle pasta
• 16 oz. beer

Directions

1. Heat olive oil in a large skillet over medium-high heat. Stir in mushrooms, asparagus, and garlic. Cook until the mushrooms have begun to brown, about 4 minutes. Increase heat to high, and pour in wine. Bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes,  and pepper flakes and spices. Return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.
2. In separate pan, cook shrimp in beer, drain, and add to sauce.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook  until al dente; drain and toss with sauce to serve.

                                                          FINI