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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Shrimp sauteed with asparagus and mushrooms, then tossed with egg noodles. A simple dish that is simply delicious. Ingredients:
1 lb fresh asparagus |
1 (16 ounce) package egg noodles |
4 garlic cloves, minced |
1/4 cup extra virgin olive oil |
1/4 cup butter (butter is better!) or 1/4 cup margarine (butter is better!) |
1 large lemon, juice of |
1 lb pre-cooked medium shrimp, peeled and deveined |
1 lb fresh mushrooms, thinly sliced |
1/2 cup parmesan cheese, grated |
salt and pepper |
Directions:
1. Boil or steam the asparagus until tender.
2. Run under cold water to arrest cooking. Drain and cut into 1-inch lengths.
3. Bring a large pot of salted water to a boil. Place pasta in pot and return to a rolling boil. Cook until al dente. Drain well.
4. In a large saucepan (I use a large wok) saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
5. Add butter and lemon juice to the pan. Heat until butter is melted.
6. Raise heat and add mushrooms, sauteeing them until soft.
7. Lower heat to medium-low. Add asparagus and shrimp, and heat both through.
8. Add the egg noodles with the shrimp and vegetable mixture and toss to mix.
9. Top with the Parmesan cheese, salt and pepper. Toss again and serve.
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