Hey, I tried a shrimp pasta recipe and it was pretty good. Thought maybe some of you might try it. I used marianted artichokes instead of asparagus. And also I made a white sauce using Brie which works nicely when turned into the hot cooked pasta. Our H.E.B. here in Bastrop cooks the shrimp for you so it is ready to eat when you get home. I made this for Aunt Theresa when she came to visit me awhile back. The only drawback was . . . that I had to PEEL the shrimp and PULL OFF THOSE LITTLE LEGS! It was a good thing Theresa was talking to me while I did it or else it wouldn't have been happening! Ben, you like shrimp don't ya?
Ease of preparation: Average
Prep Time: 20 minutes
Cook time: 12 minutes
Servings: 4-6
Regions:
Wine pairing: White
Ingredients
1 pound
asparagus spears, trimmed, cut into 1-inch pieces
1 tablespoon
extra virgin olive oil
1 pound
medium shrimp, peeled and deveined
1/2 cup
red pepper, chopped
1/4 teaspoon
crushed red pepper flakes (optional)
1 cup
half & half
1/2 teaspoon
salt
1/2 box (16 ounces)
BARILLA Angel Hair
2 tablespoons
lemon juice, freshly squeezed
2 teaspoons
lemon zest
1/4 cup
freshly grated Parmigiano cheese
1 pound
asparagus spears, trimmed, cut into 1-inch pieces
1 tablespoon
extra virgin olive oil
1 pound
medium shrimp, peeled and deveined
1/2 cup
red pepper, chopped
1/4 teaspoon
crushed red pepper flakes (optional)
1 cup
half & half
1/2 teaspoon
salt
1/2 box (16 ounces)
BARILLA Angel Hair
2 tablespoons
lemon juice, freshly squeezed
2 teaspoons
lemon zest
1/4 cup
freshly grated Parmigiano cheese BRING a small saucepan of water to a boil. Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside.BRING a large pot of water to a boil.HEAT oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirrring occasionally.REDUCE heat to medium low. Stir in half %26 half and salt. Heat thoroughly, stirring occasionally.COOK Angel Hair according to package directions; drain and return to pot.ADD shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve
4 comments:
My friend Dawn taught me how to make this, and yes we had to peel our shrimp too. Wasn't as bad as I thought. She taught me how to make my own sauce. It was amazing. How funny that you mention that!
that does NOT look easy at all! it has live 12 hundred ingredients...most of i have never bought before! too hard for this master chef! Ha!ha!ha!
That looks WAY more difficult than you made it sound originally!
well, actually I used Brie cheese and stirred it into the cooked pasta - and it made the sauce, add fresh basil and rosemary, salt and pepper. Then turn in the cooked shrimp. Did that sound easier. You just pick and choose what you want in the pasta. Quickly saute the asparagus and add to pasta/shrimp. How about that? Not too hard. You can even buy Brie cheese that is already herbed!
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