Shrimp and Asparagus with a Louisiana Twist
Norma J. Macks
Ingredients45 m servings 430 cals
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large mixing bowl.
- Melt butter with olive oil in a large saucepan over medium-low heat. Cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. Add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.
- Pour shrimp and vegetable mixture over the spaghetti and toss to mix. Sprinkle Parmesan cheese over the pasta mixture and season with salt and pepper.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 430 calories; 16.3 g fat; 48.3 g carbohydrates; 22.3 g protein; 106 mg cholesterol; 208 mg sodium. Full nutrition
ReviewsRead all reviews 7
Abstaining from meat on Friday during Lent is supposed to be a bit of a sacrifice but this was a definite treat. I have made similar dishes before but the small addition of heat sets this one a...
I made this as directed and found it lacking in flavor. I tasted the distinct flavors of the veggies and shrimp. Tthe only change I made (after I made it as written) which made it 5 stars to m...
Just added salt and pepper to the skillet, and a little pasta water when finished. We loved it!
I have made this over and over. I would not Change a thing. Quick and easy.
So tasty! I added a dash of Cajun seasoning, as one other person had suggested, but otherwise followed recipe exactly. I highly recommend this, and it will be a regular in our rotation for sure!
This was very good , my husband really liked it too ! I added some old bay seasoning to the asparagus tips before final assembly ( and didn't use the Parmesan cheese .)