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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pasta and Asparagus with Seasoned Shrimp Recipe

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This recipe for Pasta and Asparagus with Seasoned Shrimp is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the shrimp
4-6 large shrimp per serving, peeled
2 T. olive oil
1 T mixed herbs (Penzey’s Sunny Paris mix of shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf)
˝ t. black pepper
Mix all ingredients in a bowl and reserve. When the pasta is almost done, heat a cast iron skillet and cook the shrimp until done.

For the pasta and asparagus
1 bunch asparagus, trimmed and cut into 1” pieces
3 ounces thin egg noodles per serving
3 cups chicken broth, room temperature
˝ t. ground nutmeg
˝ t. toasted garlic powder
˝ cup parmesan cheese, grated
Directions:
Directions:
In a wide skillet, add pasta and chicken broth and bring broth to a boil. Add seasoning and mix with pasta. When almost done, add asparagus and cook until asparagus is tender. Do not cover; broth will reduce to a sauce. Add cheese, mix and stir. Serve in a bowl with shrimp placed on top.

 

 

 

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