Shrimp and Asparagus Pasta This pasta is jumbo shrimp and tender asparagus in a light lemon-pepper cream sauce topped with shaved asiago cheese. I like to put this over angel hair pasta but spaghetti, fettucine, or linguini will also work fine. You can get creative and add other ingredients (such as shitaki mushrooms) but sometimes simplicity is best. Ingredients:   1 lb. (10-12 count) shrimp   1 lb. asparagus, chopped into 2 inch pieces   1½ tsp. butter   1½ tsp. olive oil   1 tbl. cracked black pepper   1 tsp. salt   1 tbl. lemon-pepper seasoning   3 cups cream   8 oz. angel hair pasta, cooked Instructions: Lightly season shrimp with salt and garlic-pepper seasoning. Melt butter in a saute pan with olive oil over high heat. Add shrimp, laying each shrimp flat. Cook shrimp for 3-4 minutes. Add asparagus. Cook another 2-3 minutes. Remove from pan. Add cream and reduce to medium heat. Allow cream to reduce to about half, stirring constantly. Season with pepper, salt, and lemon-pepper seasoning. Add shrimp and asparagus to sauce and remove from heat. To serve: Place a serving of pasta on a plate and top with some asparagus from the sauce with 2-3 shrimp. Carefully spoon about ½ cup sauce over the pasta. Add shredded or shaved asiago. Enjoy! Serves: 4 Return to Fish and Seafood Entree Index
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