My friend Kent Bailey is an excellent cook. I haven't seen him since high school, but with the magic of Facebook I get to see what he has for dinner many nights. This week he posted this recipe for Shrimp and Asparagus. I happened to have all the ingredients already here at the house because I love every ingredient in here. The only way I can think of to make it better would be to add bacon and guess what? I have some of that, too!!
I love bacon. Jus' sayin'.
Shrimp and Asparagus
Ingredients
1/2 pound fresh asparagus
1/2 (16 ounce) package egg noodles
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup butter
1-1/2 teaspoons lemon juice
1/2 pound medium shrimp - peeled and deveined
1/2 pound fresh mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
1.In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
2.Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3.In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
4.Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5.Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese.
Salt and pepper to taste. Serve immediately.
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