Monday, April 2, 2012

Shrimp and Asparagus Pasta

A beautiful hot day calls for a light and FRESH meal! The basil with the shrimp and asparagus are the perfect match for a spring (feels like summer) day.

This recipe is done in no time at all, I absolutely loved it and cannot wait to have it again. In my book, shrimp have to have a crunch, so does the asparagus. Do you have a preference?

Here it is folks: Serves 4


  • 1 package of linguine or spaghetti
  • 1 cup fresh basil leaves
  • 1 clove garlic
  • 4 Tbs olive oil, separated
  • 2 Tbs lemon juice (fresh if available)
  • 2 Tbs cold water
  • Salt to taste
  • 1.5 lbs of fresh asparagus, cut into 2 inch pieces
  • 1 lbs large shrimp, cleaned and deveined (you can also use pre-cooked shrimp, just add the shrimp later so that they don't get soggy)
  • 1/4 tsp crushed red pepper
  1. Bring a pot of salted water to a boil, and cook pasta according to package directions. Drain them and toss them in 1 Tsb olive oil.
  2. In a food processor or blender, add basil, garlic, lemon juice, water, 2 Tbs olive oil, and 1/2 tsp salt until smooth. 
  3. In another pot, add asparagus, and cook until tender crisp (don't over cook). Drain, and set aside.
  4. In a large skillet, add 1 Tbs olive oil. Add shrimp, red pepper, and 1/4 tsp of sea salt. If the shrimp are not pre-cooked, cook for 5-6 minutes until pink (don't over cook). If they are pre-cooked, cook for about a minute to heat them up and to mix with the red pepper and salt.
  5.  In a large bowl, toss pasta with basil mixture. Stir in shrimp and asparagus and toss again. 
  6. Serve and enjoy!
Bon Appetit!

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