Pasta with Shrimp, Sugar Snap Peas, Asparagus & Parmesan
1 pound garlic & herb shrimp (Wegmans)
1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound bow-tie pasta
1/2 pound sugar snap peas or snow peas, trimmed
4 tablespoons garlic infused olive oil, divided
1/2 cup fleshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated Parmesan cheese
Saute shrimp in 1 T of olive oil. Set aside.
Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain.
Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add shrimp, asparagus and heat through. Drain well.
Return mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper.
Serve immediately, passing additional cheese separately.