Shrimp and Asparagus in Dill Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Add the pasta and boil vigorously for the time recommended on the pasta package or until the pasta is tender.
3. Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts.
4. Add the shallots and cook until softened, about 2 minutes.
5. Add the asparagus and cook until it loses its raw look, about 2 minutes.
6. Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the aspargus turns bright green, about 2 minutes.
7. Add the garlic, dill and shrimp.
8. Remove from the heat and stir in the additional olive oil, salt and pepper.
9. Drain the pasta and toss in a serving bowl with the shrimp and asparagus.
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