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| LEMON ASPARAGUS SHRIMP | |
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1/2 c. olive oil 2 onions, finely chopped 4 cloves garlic, minced 2 tbsp. fresh rosemary, minced 1/2 tsp. salt Pepper to taste 1/2 lb. shrimp, any size 1 bunch asparagus 1/2 lb. pasta with pockets for juice Juice of 2 lemons Parmesan, Romano cheese, grated 1. Heat oil in skillet. Saute onion and garlic over medium low for 4 minutes. Add rosemary, salt and pepper. Saute another minute. Do not brown. Remove from heat. 2. Cook pasta and asparagus (separately) al dente. 3. Add lemon juice to onion mixture and simmer one minute. Add shrimp and simmer a few minutes until cooked. 4. Toss in asparagus. Serve over pasta. Sprinkle with cheese. | |
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recipe reviews #38112
Cheryl Freer (New York) says:
This is very good. I subbed cilantro for rosemary and used just a coating of toasted sesame oil rather than half a cup (way too much) of olive oil. Also broke asparagus into two-inch pieces and used a pound of shrimp cut in pieces. Light and delicious.
#48844
Troy (Colorado) says:
it was good, could of had a sauce with it.
#59445
Liliana (United Kingdom) says:
I wish I had read the previous review... I did not like much the taste of rosemary. That's my only objection to this otherwise delicious recipe. I did not know that shrimp and asparagus paired so well. Thanks!
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