Makes 4 Portions of Shrimp and Asparagus Pasta
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup cream
- pinch of cayenne
- 1 cup vegetable stock
- 1/2 lb asparagus, trimmed, cut into 1/4-inch pieces
- 1 lb large shrimp, peeled, deveined
- 2 tbsp lemon juice
- salt to taste
- 1 box (14-oz) linguine, spaghetti, or fettuccini pasta
- Parmesan, optional
Preparation:
Add the olive oil, garlic, and red pepper to a large saucepan over medium heat. When the garlic begins to sizzle, cook for 1 minute, and then add the cream, cayenne, and stock. When it comes to a simmer, add the asparagus and cook for 1 minute. Add the shrimp and lemon juice, and cook for 3-4 minutes, or until done. Taste and add salt if needed.Boil the pasta at the same time you are making the sauce, according to the directions on the package. Drain, but do not rinse. Add the pasta back in to the pot it was cooked, and pour over the sauce. Toss with tongs to coat the pasta; cover, and let sit for 2 minutes to absorb the flavors. Serve hot with Parmesan if desired.
Note: This is a light, thin sauce. If you want a thicker, richer sauce, add an extra cup of cream, and reduce by half before adding the asparagus.
