Monday, October 12, 2009

Shrimp and Asparagus of my favorite things. Add in some shrimp and pasta and you got a yummy meal! We served it with butternut squash. Another easy recipe to prepare.

1 pound fresh asparagus
1 (16 oz.) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter - I only used a few tablespoons of butter
1 tbsp. lemon juice - I used lime juice instead
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced - I only used a handful of mushrooms since I don't really like them
1/2 cup grated Parmesan cheese
salt and pepper to taste

In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.

Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

No comments: