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1
Scrape asparagus with a swivel-bladed vegetable scraper, starting about 2 inches from the top of each spear.
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2
Cut off any tough bottoms.
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3
Cut the spears on the bias at half-inch intervals.
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4
There should be about two cups.
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5
Set aside.
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6
Trim off the ends of the zucchini and the yellow squash.
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7
Cut each lengthwise in quarters.
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8
Cut each quarter crosswise into thin slices about 1/4 inch thick.
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9
Set aside.
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10
Peel and devein the shrimp and set aside.
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11
Bring enough water to the boil to cover the asparagus, zucchini and yellow squash pieces when they are added.
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12
Add salt to taste.
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13
Add the vegetables and cook 2 minutes.
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14
Have a saucepan ready and line it with a sieve.
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15
Pour the vegetables into the sieve and reserve both the cooking liquid and the vegetables.
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16
Put the cooking liquid in a saucepan and add enough water for 8 cups.
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17
Add salt to taste.
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18
Bring to a boil.
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19
Add the pasta and let return to a boil.
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20
If the pasta is fresh, cook it about 5 minutes; if it is dried, cook about 4 minutes longer or to the desired degree of doneness.
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21
Drain the pasta and return it to the saucepan.
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22
Meanwhile, as the pasta cooks, heat the oil and 3 tablespoons of the butter in a skillet and add the garlic and tomatoes.
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23
Bring to a boil, stirring.
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24
Add the cooked vegetables and the shrimp.
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25
Cook, stirring occasionally, about 1 1/2 minutes.
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26
Pour in the cream.
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27
Add salt and pepper to taste.
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28
Bring to a boil and cook about 1 minute.
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29
Remove from the heat.
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30
Pour and scrape the vegetable mixture over the pasta.
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31
Add the remaining 2 tablespoons of butter and the basil.
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32
Toss and serve.
