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This is a variant of a recipe I spotted on the internet. Found a mix of both shrimp an asparagus in the freezer, so here goes:
INGREDENTS
- 3 ounces uncooked thin pasta
- 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil, divided
- 8 asparagus spears, trimmed and cut into 2-inch pieces
- 1/2 cup sliced fresh mushrooms
- 1/4 cup chopped seeded tomato, peeled
- 4 garlic cloves, minced
- 2 tablespoons chopped green onions
- 1/2 cup white wine or chicken broth
- 1-1/2 teaspoons basil
- 1-1/2 teaspoons oregano
- 1/4 cup grated Parmesan cheese
- ] Lemon wedges
Directions
- Cook pasta according to package directions.
- Sprinkle shrimp with salt and pepper flakes.
- In a large skillet or wok, heat 1 tablespoon oil over medium-high heat.
- Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
- In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes.
- Add wine and seasonings. Return shrimp to pan.
- Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes.
- Sprinkle with Parmesan cheese. Serve with lemon wedges.
This worked really well for a quick evening supper.
Posted in Uncategorized.
By awadelewis
– September 21, 2025
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