Shrimp, Bacon & Asparagus Cavatappi

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. 

Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

While pasta cooks, halve tomatoes. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces.

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. In same pan used for bacon, heat a drizzle of oil over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Heat reserved bacon fat and a drizzle of oil in pan used for bacon over medium-high heat. Add tomatoes, asparagus, and a pinch of salt and pepper.

Cook, stirring occasionally, until asparagus is bright green, 3-4 minutes.

Once asparagus is bright green, stir in shrimp.

Reduce heat to low and add cream cheese, basil paste, ½ cup reserved pasta cooking water, 2 TBSP butter, and ¼ tsp sugar. (For 4 servings, use 1 cup pasta cooking water, 4 TBSP butter, and ½ tsp sugar.)

Bring to a simmer and cook, stirring constantly, until butter has melted, 1-2 minutes.

Add drained cavatappi and toss until thoroughly coated. (TIP: Add extra splashes of reserved pasta cooking water for saucier pasta.) Taste and season with salt and pepper if desired.

Add shrimp to pan along with pasta.