This recipe is so super easy, I had to give it 5 stars for that alone. I'm not a very experienced cook and I felt completely comfortable with this recipe, so much so that I really didn't measure the ingredients, just "eye-balled" it. I started with thawed ready to eat shrimp from my grocer's seafood case. I chose penne pasta for this dish. I got the pasta started before moving on. I heated almost enough olive oil to cover the bottom of a standard sized nonstick dutch oven, added approx 2 tsp purchased minced garlic (this I did measure) and 1 bunch of asparagus. For the asparagus, my husband has taught me a trick. If you hold the stem on both ends and pull down, it will break off the bad "woody" stems. It will seem like you're wasting a lot, but it's worth it for quality purposes. I cut my asparagus in about 1 to 1 1/2 inch pieces. As it sauteed, I pulled the tails off my shrimp. I then added about 1/2 a stick of real butter to the pot and allowed it to melt before adding the shrimp. I also added some halved cherry tomatoes. I forgot to purchase a lemon, but did have bottled lemon juice on hand and I just squirted some in. I added a small splash of 1/2 and 1/2 only because I had it on hand (for another dish and am trying not to waste it). It doesn't really add much, just a bit texturally. The tomatoes do add some flavor. I mixed the drained pasta in. I will say that this was even better the following day after being refrigerated overnight. I didn't think it lack
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