Description
A simple and quick yet elegant shrimp dish with a lemon garlic butter wine sauce. It is traditionally served over angel hair pasta or thin spaghetti.
Ingredients
- 8 ounces, weight Thin Spaghetti Or Angel Hair Pasta
- 1 pound Shrimp, Shelled And Deveined
- 3 Tablespoons Butter
- 2 Tablespoons Olive Oil
- ¼ pounds Asparagus Trimmed And Cut In 1/2 Inch Segments
- 4 Large Cloves Garlic, Minced
- ⅔ cups Sliced Grape Tomatoes
- ½ cups Dry White Wine
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Fresh Chopped Parsley
- 2 pinches Crushed Red Pepper
- Salt And Pepper, to taste
- Fresh Parmesan Cheese
Preparation
Cook pasta according to box instructions.
Heat 2 tablespoons butter and 1 tablespoon olive oil in large skillet over medium heat. Add shrimp in a single layer. Cook 1 1/2-2 minutes per side or until cooked through. Remove shrimp to plate cover and keep warm.
Add 1 tablespoon butter and 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook until crisp tender stirring frequently; approximately 4-5 minutes. Add garlic and cook 1 minute; stirring constantly. Add grape tomatoes cooking for 30 seconds; stirring several times. Add the wine and cook for 1 minute letting it reduce some.
Add the shrimp back to the skillet, along with the lemon juice, parsley and crushed red pepper. Warm for a little less than 1 minute while you salt and pepper to taste. Serve over cooked angel hair pasta with fresh grated Parmesan Cheese.
