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Pasta with Shrimp, Asparagus and Basil Vinaigrette Recipe

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This recipe for Pasta with Shrimp, Asparagus and Basil Vinaigrette, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becki Kuchenberg
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 tablespoons fresh lemon juice
2 tablespoons Gulden's mustard
1/3 cup plus 2 tablespoons olive oil
2 1/2-ounce packages fresh basil leaves, chopped (about 3/4 cup)
1 1/2 pounds uncooked medium shrimp, peeled, deveined
1 pound gnocchi pasta
1 bunch asparagus, cut in 2 inch pieces
Olive oil
Freshly grated Parmesan cheese (optional)

Directions:
Directions:
Combine 4 tablespoons fresh lemon juice and Guldens mustard in small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
Cook pasta in large pot of boiling salted water just until gnocchi floats, stirring occasionally.

Season asparagus with salt and pepper. Steam until just soft. Cook shrimp on medium heat in 1 tbls. oil, or boil shrimp until pink and done. Transfer to large bowl with asparagus.

Drain pasta well. Add to bowl with shrimp and asparagus. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. Serve pasta warm or at room temperature (can be prepared up to 1 hour ahead. Let stand at room temperature.), passing grated Parmesan cheese, if desired.

Gulden'sİ

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Luke and I love this dish, especially in the summer.
Can substitute zuchini for the asparagus.

 

 

 

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