Pasta with Shrimp, Asparagus and Basil Vinaigrette Recipe
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Category: |
Category: |
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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)
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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 |
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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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