+
=
This doesn't have a name because we made it up as we went tonight. Maybe I'll call it Saturday Night Pasta (we really know how to party). I used a "recipe" I found on-line for the shrimp and then decided to add it and asparagus to linguine. It is a perfect meal for spring and summer, if you have guests over because it's good served hot, warm, or cold, and is good paired with a salad and white wine.
1 lb of shrimp, peeled and deveined
1 stick of butter
3 lemons
1 packet of dry Italian seasonings (found in the salad dressing aisle)
1 bunch of asparagus
1 box of linguine
to taste: olive oil, (Kosher) salt & pepper, grated Parmesan, hot red pepper flakes
Preheat oven to 350.
Snap off ends of asparagus at their natural breaking point. Put them in a baking dish, drizzle olive oil, sprinkle with salt and pepper.
Bring big pot of water to a boil. Add pasta, then drain once done.
In a small pan, melt the stick of butter. Then pour butter into a separate baking dish. Layer 2 sliced lemons on top of butter. Then layer fresh shrimp on top of lemons slices.
Dust shrimp with a once-over sprinkling of Italian seasoning. It's very salty so I only used maybe a quarter of the packet.
I put the asparagus and the shrimp into the oven at the same time (separate baking dishes) and baked them for 15 minutes. It came out perfectly but depending on size and your oven, you may need to keep the asparagus in a bit longer. When the asparagus comes out, cut them into bite-sized pieces.
In a large bowl, pour in pasta, asparagus, and the shrimp with lemon/butter sauce. You'll need to fish out the lemon slices. Gently mix until the pasta is evenly coated. At this point you may need to add a little olive oil and squeeze a little more lemon. Salt and pepper, Parmesan to taste. And I added the red pepper flakes to mine.
So easy and delicious. Enjoy!
