all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Friday, April 4, 2014

Shrimp and Asparagus over Pasta



Kudos to Spring!  
 Fresh asparagus ~ 
and no more Winter!


Asparagus is in the Lily family, and the succulent tender spears have been considered a delicacy since ancient times.  Cato gave excellent growing instructions for asparagus in 200 BC. I wasn’t around then for his gardening lessons, but I try to avoid thick stalks of asparagus and choose the thin tender variety, which cooks faster, with less waste.

Asparagus and shrimp star in this delicious pasta dish, along with more fresh vegetables, a sprinkling of herbs and a healthy splash of wine for a delicate complimentary flavor.




This is a tasty meal for any night of the week that pulls together and cooks quickly.  It’s super ~ simple ~ healthy! 


Shrimp and Asparagus over Pasta

Ingredients:

9 ounces angel hair pasta, cooked and drained
12 ounces medium shrimp, peeled and deveined
¼ teaspoon salt and pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and cut into
2-inch pieces
8 ounces fresh mushrooms, sliced
6 plum tomatoes, chopped
4 cloves of garlic, minced
¼ cup onion, chopped
½ cup dry white wine
½ teaspoon each fresh basil, oregano, and parsley, shredded
Parmesan cheese, grated fine

Method:

Heat 1 tablespoon oil in large skillet.
Add shrimp and sprinkle with salt, pepper and red pepper flakes.
Stir-fry for a couple of minutes until pink.
Remove from skillet and set aside, keeping warm.
In the same skillet, heat remaining tablespoon of oil and cook the asparagus, mushrooms, tomatoes, garlic and onion until crisp-tender, about 7-8 minutes.
Add wine and herbs.
Return shrimp to the skillet, toss and heat through.
Serve over pasta.
Sprinkle with Parmesan.
3 servings


ENJOY!




Pin It

13 comments:

From the Kitchen said...

That looks like spring on a plate. I can't wait until those tasty spears pop up around here!!

Best,
Bonnie

Sam Hoffer @ My Carolina Kitchen said...

Welcome spring. What a pretty dish. I had no idea asparagus went back that far.
Sam

La Table De Nana said...

I too love asparagus..Can't wait for the season..and if we get more snow..I'll weep.
Now I'm into green! Not white..
Yet all around me is still white hite white

David said...

Pam, Love shrimp, pasta and aspargus... This is a can't miss dish! Glad to hear that your winter is over. We visited our son and his family in Cleveland near the lake and while their winter wasn't quite as cold as yours, they did have over 100" of snow! Think Green and Take Care, Big Daddy Dave

Shug said...

Wowza......these are some great ingredients!! Asparagus...shrimp...pasta!! All three of these things are quite tasty! I'm sure hoping you all get Spring soon! Blessings

Catherine said...

Dear Pam, That certainly is a tasty and healthy meal.
I am glad that spring is on its way too!
Blessings dear. Catherine xo

Angie Schneider said...

Going to make some asparagus stirfry for the lunch too! This looks very satisfying and tasty, Pam.

Grace said...

Looks really yummy ~ Thanks for the recipe ~

Food, Fun and Life in the Charente said...

Our first asparagus is just popping up so this sounds very yummy. have a great week Diane

Big Dude said...

I don't think I've ever paired shrimp and asparagus, but yours looks delicious.

kitchen flavours said...

This is a perfect meal! It looks delicious and I like all the ingredients!

Joanne said...

I am so ready for spring eating, especially if it involves veggie-full pastas like this!

Nellie said...

Our asparagus is just beginning to appear! Perfect timing for this recipe!