To this day, I’d rather stay at home and cook dinner than go out. Growing up my parents cooked so much that we rarely ate out and now when I travel home I always look forward to my parents cooking more than anything.
One of the growing perks of this blog is that people would actually rather cook with me than go out to dinner. I like this because I can kill two birds with one stone and often times people inspire dishes that I wouldnt have thought about making before. Last week I had dinner with my friend Ken and he was generous enough to provide the groceries – shrimp and asparagus. With some staples I always keep on hand – including dry pasta, garlic, lemon and red pepper flakes – we put together a great meal in practically no time. This to me is great proof that putting together simple and well balanced meals on week nights is totally doable. This dish can be altered easily depending on the groceries that you have – or what happens to be in season.
Shrimp Pasta with Lemon and Asparagus, serves four – or two with a doggybag.
- 1 pound shrimp (save the time and purchase the clean and deveined ones)
- 1 pound dry linguine
- 1 bundle asparagus, trimmed and cut into 2 inch pieces
- 2 lemons
- red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
Assembly: Heat butter and oil in a large skillet. Once hot, add cut asparagus and season with salt. Once they have turned bright green, remove them and set aside. Meanwhile, boil water and add pasta. Using the same skillet, add the shrimp and season with more salt and red pepper flakes. At this point the pan may require more butter and/or oil. Once the shrimp has turned pink, return the asparagus and add juice of both lemons and zest of one lemon. Once pasta is cooked, transfer pasta directly from the water into the skillet and combine all ingredients. Taste and adjust seasoning as necessary.