For dinner tonight I knew I had asparagus that needed to get used or else it would go to slime. Since we’ve been working on budgeting/spending better lately, instead of going to the store to buy meat that was already thawed, I decided to use up some frozen shrimp since that defrosts more quickly than chicken.
I never thought that shrimp and asparagus had any business together, nor did I think there was any chance of it being good. Luckily I was wrong. I can’t claim any originality on this recipe aside from cutting the fat content WAY down. I found the recipe on Allrecipes so I’ll post that link and then notate my changes below.
First, I got the water for the pasta going. Because I’m not supposed to eat wheat, the egg noodles were out for me. I got the water boiling and I used a new pasta that I found recently. I like it much better than the others I’ve tried since it doesn’t have any weird aftertastes. I chopped the asparagus into bite size pieces and put it in a steamer basket to place over the pasta.
I melted one tablespoon of butter to saute the garlic, then added two more just before the shrimp went in. The lightly steamed asparagus went in as well as a little salt & pepper. After the asparagus looked just the right shade of green, I tossed in the pasta and stirred. I didn’t bother with mushrooms because neither of us would eat them and I don’t think I have any in the house at all. We skipped the Parmesan cheese as well just to cut down on the amount of cheese/mold I consume.
We were surprised and impressed at how the bite size asparagus had a very similar texture to the shrimp, which made it very palatable. I think that tender and correctly cooked asparagus is key! If I had fully cooked/boiled the asparagus in step one, then it would have become green slime…eww.