Shrimp, Asparagus and Bow Ties |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Ingredients:
2 bunch(es) asparagus, chopped into bite size pieces |
1/2 pound(s) farfalle (bow tie) pasta |
freshly grated parmesan, optional |
1/2 teaspoon(s) freshly ground black pepper |
1 tablespoon(s) freshly squeezed lemon juice |
1 lemon, zested |
1 teaspoon(s) minced garlic |
2 tablespoon(s) olive oil |
1/2 pound(s) raw shrimp, peeled and deveined |
1/4 cup(s) toasted pine nuts |
2 tablespoon(s) unsalted butter |
Directions:
1. Cook the raw shrimp and asparagus for 3 minutes in a large pot of boiling salted water. Remove the shrimp and asparagus from the water with a slotted spoon. Place in a large bowl and set aside.
2. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the shrimp and asparagus.
3. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the shrimp, asparagus and pasta. Toss well. Season to taste, sprinkle with pine nuts and cheese, if using, and serve.
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