1/1 Photo of Shrimp and Asparagus in Dill Sauce
This is one of my favorite spring-time dishes. However, with the availability of frozen asparagus, it can be modified to enjoy year round. Editted to add: After receiving the first review of this recipe, I realized that I hadn't mentioned that we usually top this with fresh grated parmesan cheese. Yum! Hope you enjoy!
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- 1 lb tub-shaped pasta, such as ziti or penne
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 medium shallots, finely chopped
- 1/2 lb asparagus, trimmed and cut in 2 inch lengths
- 1 clove garlic, minced
- 1/2 cup chopped fresh dill
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- salt, to taste
- fresh ground black pepper, to taste
- 1Bring a large pot of lightly salted water to a boil.
- 2Add the pasta and boil vigorously for the time recommended on the pasta package or until the pasta is tender.
- 3Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts.
- 4Add the shallots and cook until softened, about 2 minutes.
- 5Add the asparagus and cook until it loses its raw look, about 2 minutes.
- 6Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the aspargus turns bright green, about 2 minutes.
- 7Add the garlic, dill and shrimp.
- 8Remove from the heat and stir in the additional olive oil, salt and pepper.
- 9Drain the pasta and toss in a serving bowl with the shrimp and asparagus.
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Nutritional Facts for Shrimp and Asparagus in Dill Sauce
Serving Size: 1 (307 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 638.1
- Calories from Fat 144
- Total Fat 16.0 g
- Saturated Fat 3.7 g
- Cholesterol 150.8 mg
- Sodium 685.5 mg
- Total Carbohydrate 90.0 g
- Dietary Fiber 4.8 g
- Sugars 3.7 g
- Protein 32.0 g