SHRIMP AND ASPARAGUS
Steps:
- Don't need all that butter, just add heavy cream at end instead 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. I sauteed the shrimp shells in oil @ high heat and reduced c wine, the after the mushrooms, asparagus and shrimp, I added a bunch of heavy cream to add liquid. 5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately. ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from Allrecipes.com 4/14/2014
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