Shrimp and Asparagus with a Louisiana Twist

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 430 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.