Shrimp and Asparagus Pasta
Recipe type: Entree
Serves: 4 servings
- 1 large shallot, thinly sliced
- 1 ½ Tbsp margarine (or butter if you prefer)
- 2 tsp seafood seasoning, such as Old Bay
- 2 garlic cloves, minced
- One 8 oz bottle of clam juice
- ½ tsp salt
- freshly ground black pepper to taste
- 1 bunch asparagus (about 1 lb), ends trimmed, and cut into bite-sized lengths.
- 1 ½ lb extra large shrimp (21-25 count), peeled and deveined
- Juice and grated zest of half a lemon
- 10 oz gluten free spaghetti, cooked al dente
- Melt margarine in a large skillet over medium heat.
- Add shallot and seafood seasoning and sauté 1-2 minutes until softened.
- Add minced garlic and sauté about 30 seconds until aroma comes.
- Add clam juice, cover, turn up heat and bring to a boil.
- Add asparagus and shrimp, cover, bring back to a boil and cook 2-3 minutes until asparagus is fork tender and shrimp is cooked through.
- Add lemon juice.
- Toss cooked pasta with shrimp asparagus mixture and heat through.
- Divide between 4 shallow bowls and sprinkle with grated lemon zest.
- Serve immediately.
Recipe by Savory Nature at http://savorynature.com/2015/04/08/shrimp-and-asparagus-pasta/
3.2.2925