Monday, April 28, 2014

Skillet Shrimp and Pasta with Asparagus

Skillet Shrimp and Pasta with Asparagus
A simple skillet meal of nicely seasoned shrimp and pasta with asparagus.

Skillet Shrimp and Pasta with Asparagus

Y'all already know that, being not only a gal from the Deep South, but also growing up right here on the Mississippi Gulf Coast, that I love my fresh from the Gulf seafood.

I have also talked here about how much I LOVE LOVE LOVE asparagus - any way you make it. Roasted, steamed, grilled and butter-steamed, asparagus is great as a side dish or included in other dishes. This is such a simple and easy skillet meal and the combination of asparagus with fresh shrimp is frankly, just downright delicious.

April and May are the peak months for asparagus, even though (like just about every fruit and vegetable these days), it is available throughout the year. But the best arrives on the market in the spring -- and the prices come down too.

Here's how to make this fabulous dish!

Cook pasta al dente in well salted water, according to package directions. Reserve 1 cup of the pasta water, drain the pasta well and set aside.

While the pasta is cooking, sprinkle shrimp with Old Bay and Cajun seasoning; set aside. Melt 1/4 cup of the butter in a large lidded skillet and add the green onion and garlic.


Cook over medium heat for 2 minutes, then add the asparagus, toss to coat, cover and cook over medium heat for 5 minutes, shaking the pan occasionally to prevent sticking. Add the olive oil and shrimp, stir, cover and cook over medium heat, for 3 minutes longer, again shaking the pan occasionally.


Remove lid, check asparagus for tenderness, add half of the reserved pasta water, the lemon juice and parsley.


Add the cooked and drained pasta, bring to a boil, reduce heat and simmer until pasta is warmed through. Taste, season with salt and pepper, taste and adjust.


If pasta is too dry, add some of the remaining pasta water. Stir in the remaining tablespoon of butter and sprinkle with red pepper flakes, if desired; toss and transfer to a serving dish. Grate fresh Parmesan cheese over the top and serve immediately.


For more of my favorite shrimp recipes, visit my page on Pinterest!



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Yum

Recipe: Skillet Shrimp and Pasta with Asparagus

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

Ingredients
  • 1 pound of medium (41/50 count) raw shrimp, peeled and deveined
  • 1 teaspoon of Old Bay seasoning
  • 1 teaspoon of Cajun seasoning, or to taste
  • 2 cups of dry Fusilli or Rotini, or other short cut pasta
  • 1/4 cup (1/2 stick) of butter, plus 1 tablespoon, divided
  • 2 green onions, sliced
  • 1 tablespoons of chopped garlic
  • 1 pound of asparagus, trimmed and cut into 1-inch pieces
  • 1 tablespoon of olive oil
  • Juice of one lemon
  • 1/2 tablespoon of dried parsley
  • Kosher salt and freshly cracked black pepper, to taste
  • Crushed red pepper flakes, to taste
  • Freshly grated Parmesan cheese
Instructions

Sprinkle shrimp with Old Bay and Cajun seasoning; set aside. Cook pasta al dente in well salted water, according to package directions. Reserve 1 cup of the pasta water, drain well and set pasta aside.

Meanwhile, melt 1/4 cup of the butter in a large lidded skillet and add the green onion and garlic. Cook over medium heat for 2 minutes, then add the asparagus, toss to coat, cover and cook over medium heat for 5 minutes, shaking the pan occasionally to prevent sticking. Add the olive oil and shrimp, stir, cover and cook over medium heat, for 3 minutes longer, again shaking the pan occasionally.

Remove lid, check asparagus for tenderness, add half of the reserved pasta water, the lemon juice and parsley. Add the cooked and drained pasta, bring to a boil, reduce heat and simmer until pasta is warmed through. Taste, season with salt and pepper, taste and adjust. If pasta is too dry, add some of the remaining pasta water. Stir in the remaining tablespoon of butter and sprinkle with red pepper flakes, if desired; toss and transfer to a serving dish. Grate fresh Parmesan cheese over the top and serve immediately.

Cook's Notes: I used Fusilli pasta, which is similar to a rotini cut, but any short cut pasta will work.

Source: http://deepsouthdish.com

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Check These Recipes Out Too Y'all!

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Posted by on January 1, 2014
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