Shrimp and Asparagus
This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.
- Serves: 4 persons
- 1pound fresh asparagus
- 1(16 ounce) package egg noodles
- 4cloves garlic, minced
- ½cup extra virgin olive oil
- 1cup butter
- 1tablespoon lemon juice
- 1pound medium shrimp - peeled and deveined
- 1pound fresh mushrooms, thinly sliced
- ½cup grated Parmesan cheese
- salt and pepper to taste
Step 1In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
Step 2Bring 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.
Step 3In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
Step 4Place 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.
Step 5Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.