Recipe by CHITIMACHA54
"A twist on a recipe found on this site. Being from Louisiana where shrimp is plentiful and served often I really needed something new. Just found out how AWESOME and healthy asparagus is. Nice to have leftovers. If you want more shrimp, add more; I find the veggies fill the space, making it healthier."
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1 (16 ounce) package
spaghetti (such as Dreamfields®)
extra-virgin olive oil
asparagus, cut into pieces
red bell pepper, thinly sliced
shallots, thinly sliced
minced fresh basil
red pepper flakes
medium shrimp, peeled and deveined
grated Parmesan cheese
salt and ground black pepper to taste
Abstaining from meat on Friday during Lent is supposed to be a bit of a sacrifice but this was a definite treat. I have made similar dishes before but the small addition of heat sets this one apart. I had to make a few small changes to use what I had on hand. I used red onion instead of shallots and dried basil and cut the oil and butter back to 2 tbs each. Thank you for sharing, Chitimacha!
This was great. I added a little more Parm because we are a cheese eating family.
I made this as directed and found it lacking in flavor. I tasted the distinct flavors of the veggies and shrimp. Tthe only change I made (after I made it as written) which made it 5 stars to me was add in some Cajun seasoning. I'm guessing I added in 1/2 or 3/4 of a teaspoon. I will probably make this again with my change. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Asparagus with a Louisiana Twist
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 146
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