Description
Filling but not heavy, this quick-cooking dish comes together in about 30 minutes. Great meal for spring or summer.
Ingredients
- 8 ounces, weight To 10 Ounces Uncooked Spaghetti
- 8 ounces, weight Asparagus, Ends Trimmed And Cut In Thirds
- ½ Tablespoons Cooking Oil
- 2 cloves Garlic, Minced
- 1 pound Medium-size Raw Shrimp, Peeled And Deveined
- Salt And Pepper, to taste
- 1 cup Cream Or Half-and-Half
- 1 Lemon, Juiced
- ⅔ cups Freshly Shredded Parmesan Cheese, Divided
- ½ cups To 10 Cup Grape Tomatoes, Sliced In Half
Preparation
Cook spaghetti according to package directions. During last 4 minutes of cooking time, add the cut asparagus to the boiling spaghetti water (throw it right in the pot with the pasta).
While spaghetti is cooking, add cooking oil to a large nonstick skillet. Add garlic and heat on medium just until it begins to soften. Add shrimp to skillet in a single layer, salt and pepper to taste, and cook 2–3 minutes. Flip shrimp. Season with salt and pepper again, and cook another 2 minutes or until cooked through.
Turn the heat down slightly and push all the shrimp to one side of the skillet. Add cream, lemon juice, and half of the Parmesan cheese. Stir to incorporate cheese as mixture thickens.
Drain the spaghetti/asparagus and add to skillet, mixing everything together. Mix in the sliced tomatoes. Sprinkle with the remaining Parmesan.
