Dinner Recipe

Shrimp & Asparagus in Wine Basil Sauce

 

Original Recipe from 28 Cooks IMG_1921

(Above image from 2nd time I made this recipe. This time I added fresh basil and oregano, local white wine, and bow-tie pasta)

Ingredients:

2 tbsp olive oil 2 cloves garlic, minced
1 red serrano pepper, diced
1/2 c white wine
1 tbsp butter
1/2 lb large shrimp, peeled, deveined, with tails intact
15 asparagus stalks, cut into 1 1/2 pieces
1 tbsp lemon jice
2 cups fresh basil, thinly sliced
rice or pasta

Heat olive oil over medium high heat. Add garlic and pepper, saute for 1 minute. Add wine and butter, bring to boil and simmer for 2-3 minutes. Add shrimp and asparagus, and saute until done, about 3 minutes. Add lemon juice and basil and toss until basil is wilted. Serve over pasta or rice.

IMG_1922

What I Actually Made:

2 tbsp olive oil 2 cloves garlic, minced
1/2 c white wine
1 tbsp butter
Probably closer to 3/4 lb large shrimp, peeled, deveined, with tails intact (tails were just an annoyance. I recommend tailless)
1/2 of the bundle of asparagus stalks, washed and snapped at natural breaking point. ***
2 tbsp lemon juice
dried basil from spice rack
angel hair pasta

Heat olive oil over medium high heat. Add garlic and saute for 1 minute. Add wine and butter, bring to boil and simmer for 2-3 minutes. Add shrimp and asparagus, and saute until asparagus is tender but hasn’t lost its color. Add lemon juice and basil  Serve over pasta. When I make this again, I’m going to add drained pasta into the skillet with the sauce, shrimp, and asparagus and toss together well. The sauce will cover everything much better this way.

***Note: Hold an asparagus spear firmly and bend it until it breaks naturally. The spear should break at the point where it becomes tough. Visually, the stalks will not be the same length.

This recipe is delicious. Even though I’m a sauce person, both The Man and I thoroughly enjoyed this light flavorful dish.

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