Post by jazzguy on Jan 7, 2020 16:27:37 GMT -5
I've been making this the last few months.
1 box thin pasta
1 lb medium shrimp [you can use more if you prefer]
1 medium sized head of garlic minced [you can use less, I like a lot, add to taste]
1 lemon
1 bunch of asparagus
1/4 stick butter [optional]
1/4 cup extra virgin olive oil
salt
fresh cracked pepper
cook the pasta in boiling water w/ a teaspoon of olive oil to prevent sticking
drain, rinse and return to pot
snap off the bases of the asparagus stems and cut into 1/3's [throw the bases away of course]
saute the asparagus in a large saucepan in olive oil, cracked pepper and salt
remove from pan, add more oil and the butter, melt [butter is optional]
add the garlic [minced] and saute for a minute or 2 [don't burn it!]
lay the shrimp on their sides in pan and squeeze the lemon over them, saute a minute or two per side until pink [don't overcook, they'll get tough]
combine the asparagus w/the shrimp and garlic [add the residual olive oil, lemon and or butter]
toss w/the pasta...voila!
enjoy....
1 box thin pasta
1 lb medium shrimp [you can use more if you prefer]
1 medium sized head of garlic minced [you can use less, I like a lot, add to taste]
1 lemon
1 bunch of asparagus
1/4 stick butter [optional]
1/4 cup extra virgin olive oil
salt
fresh cracked pepper
cook the pasta in boiling water w/ a teaspoon of olive oil to prevent sticking
drain, rinse and return to pot
snap off the bases of the asparagus stems and cut into 1/3's [throw the bases away of course]
saute the asparagus in a large saucepan in olive oil, cracked pepper and salt
remove from pan, add more oil and the butter, melt [butter is optional]
add the garlic [minced] and saute for a minute or 2 [don't burn it!]
lay the shrimp on their sides in pan and squeeze the lemon over them, saute a minute or two per side until pink [don't overcook, they'll get tough]
combine the asparagus w/the shrimp and garlic [add the residual olive oil, lemon and or butter]
toss w/the pasta...voila!
enjoy....
