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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

ASPARAGUS ‘N” SHRIMP WTH ANGEL HAIR Recipe

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This recipe for ASPARAGUS ‘N” SHRIMP WTH ANGEL HAIR is from The Adams Family Cookbook, 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:  
3 oz. uncooked angel hair pasta
1/2 lb. uncooked shrimp (16-20 per pound), peeled and deveined
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
2 Tbsp. olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 c. sliced fresh mushrooms
1/4 c. chopped seeded tomato, peeled
4 garlic cloves, minced
2 tsp. chopped green onion
1/2 c. white wine or chicken broth
1 1/2 tsp. minced fresh basil (1/2 to 3/4 tsp. dried basil)
1/1/2 tsp. minced fresh oregano (1/2 to 3/4 tsp. dried oregano)
1 1/2 tsp. minced fresh parsley (3/4 tsp. dried parsley)
1 1/2 tsp. minced fresh thyme (1/2 to 3/4 tsp. dried thyme)
1/4 c. grated Parmesan cheese
Lemon wedges
Directions:
Directions:
Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.

In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return to pan.

Drain pasta; add to shrimp mixture and toss gently, Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
Number Of Servings:
Number Of Servings:
2-3

 

 

 

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