SHRIMP AND ASPARAGUS WITH A LOUISIANA TWIST

Shrimp and Asparagus with a Louisiana Twist image

A twist on a recipe found on this site. Being from Louisiana where shrimp is plentiful and served often I really needed something new. Just found out how AWESOME and healthy asparagus is. Nice to have leftovers. If you want more shrimp, add more; I find the veggies fill the space, making it healthier.

Provided by Norma Macks

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) package spaghetti (such as Dreamfields®)
¼ cup butter
¼ cup extra-virgin olive oil
1 pound asparagus, cut into pieces
1 red bell pepper, thinly sliced
4 shallots, thinly sliced
4 cloves garlic, minced
1 tablespoon minced fresh basil
¼ teaspoon red pepper flakes
⅛ teaspoon oregano
1 pound medium shrimp, peeled and deveined
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large mixing bowl.
Melt butter with olive oil in a large saucepan over medium-low heat. Cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. Add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.
Pour shrimp and vegetable mixture over the spaghetti and toss to mix. Sprinkle Parmesan cheese over the pasta mixture and season with salt and pepper.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 48.3 g, Cholesterol 105.9 mg, Fat 16.3 g, Fiber 4.1 g, Protein 22.3 g, SaturatedFat 5.8 g, Sodium 207.7 mg, Sugar 2.5 g