Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Pasta with Shrimp and Asparagus
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1 ½ cups water |
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½ pound unpeeled, large fresh shrimp |
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½ teaspoon Creole seasoning |
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½ pound fresh asparagus |
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4 ounces spaghetti |
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¾ cup basil leaves |
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¼ cup olive oil |
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2 1/2 tablespoons lemon juice |
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2 cloves garlic |
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1 teaspoon salt |
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1/8 teaspoon black pepper |
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1/8 teaspoon dried crushed red pepper |
Bring water to a boil; add shrimp and Creole seasoning and cook for 3 minutes. Drain. Peel and devein shrimp and set aside.
Snap off tough ends of asparagus; cut into 2" pieces and set aside.
Cook spaghetti according to package directions, adding asparagus the last five minutes. Drain and set aside.
Process basil and next five ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Combine shrimp, pasta, and asparagus in a large bowl; drizzle mixture with dressing, tossing gently to coat. Sprinkle with crushed red pepper.
NOTE: Found this in June Southern Living 2001 and this is for half the recipe, which red us easily. It said to drain and rinse both the shrimp and pasta, but I did not rinse either one. I did it all at once and served it hot, which is how Michael prefers his pasta (hot, as opposed to room temperature or cold.)