Prep 15 mins
Cook 15 mins
serve this over pasta to take advantage of the sauce, or with big chunks of french bread
- 29.58 ml olive oil
- 591.47 ml sliced asparagus
- 4 clove garlic, minced
- salt and pepper
- 0.25 ml crushed red pepper flakes
- 680.38 g shrimp, peeled and deveined
- 236.59 ml dry white wine
- 29.58 ml lemon juice
- heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
- stir in wine and lemon juice and bring to a boil, remove from heat and serve.
What an easy and quick weeknight dish! We loved this light and spicy recipe (I did use a "heavy" pinch of pepper flakes). I served it over fettucine, and added a tablespoon of butter to make the sauce a little richer. Yum! We'll do this one again.
Ok, so some may think I'm over-reacting here, but this was, hands down, one of the best things I have ever eaten! WOW. I followed the recipe almost exactly, except I did add some lemon zest, parsley, and parmesan at the end. I tossed it with angel hair pasta. I used a nice Pinot Grigio for the wine, and tiger shrimp. I don't know what it was, but the flavors in this were fantastic! I wish I could give this recipe 200 stars! Thanks for a recipe I will use for the rest of my life!!!
DELICIOUS! I did add about 1 1/2 Tbsp of flour and let it cook for a minute before adding the liquid to get rid of the floury taste and help it thicken. I think I might add more liquid/flour next time cuz I like a lot of sauce. I used 1 1/2 lb of 41/50 precooked shrimp because I decided last minute to cook this and thought raw frozen shrimp wouldnt cook all the way through properly. I would also add more pepper flakes for an extra kick. Used wide no yolk noodles as that was what I had. Turned out great! Thanks for the recipe!