Shrimp and Asparagus with a Louisiana Twist recipe
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Ingredients
- 1 (16 ounce) package spaghetti (such as Dreamfields®) ¼ cup butter ¼ cup extra-virgin olive oil 1 pound asparagus, cut into pieces 1 red bell pepper, thinly sliced 4 shallots, thinly sliced 4 cloves garlic, minced 1 tablespoon minced fresh basil ¼ teaspoon red pepper flakes ⅛ teaspoon oregano 1 pound medium shrimp, peeled and deveined ½ cup grated Parmesan cheese salt and ground black pepper to taste
Nutrition Info
- 429.6 caloriescarbohydrate: 48.3 gcholesterol: 105.9 mgfat: 16.3 gfiber: 4.1 gprotein: 22.3 gsaturatedFat: 5.8 gservingSize: -sodium: 207.7 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Asparagus with a Louisiana Twist
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes, drain. Transfer to a large mixing bowl.
Melt butter with olive oil in a large saucepan over medium-low heat. Cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. Add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.
Pour shrimp and vegetable mixture over the spaghetti and toss to mix. Sprinkle Parmesan cheese over the pasta mixture and season with salt and pepper.