Servings: 6 servings
Calories: 556kcal
Ingredients
- 1 pound of shrimp precleaned
- 1 pound of asparagus cut into thirds, with the white stalk removed
- 2 red peppers chopped
- 1 1/2 cups of white wine
- 6 tablespoons of butter
- 5-6 cloves of garlic
- the juice of 1 lemon
- salt and pepper to taste
- 1/2 cup of parmesan cheese
- fresh parsley for garnish
- 1 pound of pasta- spaghetti linguine, or angel hair
Instructions
- Cook the pasta according to package directions.
While the pasta is cooking:
- In a large skillet over medium heat, melt the butter. Add the asparagus, seasoning with salt and pepper and crushed garlic cloves. Cook for 2-3 minutes. Then add the pepper and cook 2-3 additional minutes. Stir occasionally.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook approximately 90 seconds. Add the wine and the lemon juice, bring to a simmer. Let simmer for 2-3 minutes. At this time the shrimp should be pink on both sides.
- Pour the shrimp and vegetables over the drained pasta, tossed with parmesan cheese. Garnish with parsley.
Notes
We used spaghetti, but you can substitute whatever pasta you prefer or even serve with rice.
Skip asparagus altogether if you don't like it and add green peppers if you want a festive green color.
Nutrition
Serving: 6g | Calories: 556kcal | Carbohydrates: 64g | Protein: 30g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 157mg | Sodium: 325mg | Potassium: 668mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2229IU | Vitamin C: 56mg | Calcium: 197mg | Iron: 3mg
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