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This tasty pasta dish is incredibly simple to make, and can be whipped up in 15 minutes.
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| 8 oz |
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(240g) dried spaghetti |
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| 12 |
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asparagus spears, woody ends removed and spears halved |
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| 3 Tbs |
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extra virgin olive oil |
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| 2 |
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cloves garlic—finely chopped |
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| 24 |
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precooked peeled shrimp |
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| 1 Tbs |
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finely chopped fresh flat-leaf parsley |
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| 1 tsp |
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sea salt |
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Lemon wedges for squeezing |
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| BRING a large pot of lightly salted water to a boil. ADD the pasta and cook according to package directions, adding the asparagus to the pot for the final 5 minutes of cooking. WHILE the pasta is cooking, heat the olive oil in a skillet over medium heat and cook the garlic, stirring occasionally, for 1 minute. ADD the shrimp and cook for 40 seconds, stirring. REMOVE from the heat and stir through the parsley and salt. ADD the drained pasta and asparagus and toss together gently to combine well. SERVE with lemon wedges for squeezing. |
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Variations: Use green beans or strips of green pepper instead of the asparagus. Add Pesto, Sun Dried Tomatoes, etc... |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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