Asparagus and Shrimp with Angel Hair Pasta
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 2
This is a wonderful recipe to share for 2 for a special occasion. Yum!
Ingredients:
3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16 to 20 per pound), peeled and deveined
1/4 teaspoon salt
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2" pieces
1/4 cup tomato, chopped & seeded
4 garlic cloves, minced
2 teaspoons green onion, chopped
1/2 cup white wine
1 1/2 teaspoons fresh basil, minced
1 1/2 teaspoons fresh oregano, minced
1 1/2 teaspoons fresh parsley, minced
1 1/2 teaspoons fresh thyme, minced
1/4 cup grated Parmesan cheese
Lemon wedges
Directions:
For the Pasta:
boil uncovered, stirring occasionally for 4 minutes, or for more tender pasta, boil for an additional 1 minute.
For the Shrimp:
sprinkle shrimp with salt and pepper flakes.
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
Add shrimp, then stir-fry until pink, for 2 to 3 minutes, remove and keep warm.
For the Vegetables:
In the same skillet, stir-fry the next 5 ingredients in the remaining oil until the vegetables are crisp-tender, cook for 5 minutes, then add wine and seasonings, and return the shrimp to the pan.
Drain pasta; add to shrimp mixture and toss gently, then cook and stir until heated through, 1 to 2 minutes.
Divide into servings sprinkle with Parmesan cheese, then serve with lemon wedges. Enjoy!
To keep the pasta from sticking together, use a large pot with a lot of water and add a little cooking oil to prevent boiling over.
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