Jane Windham’s Shrimp Pasta
An absolutely scrumptious one dish dinner that’s easy to put together
Cook Time 30 minutes
Author Jane Windham
2 pounds fresh shrimp peeled and deveined (frozen may be substituted)
juice from 1/2 lemon
1 onion chopped
1 red pepper chopped
1 green pepper chopped
small carton of fresh mushrooms sliced
1 bunch fresh asparagus cut into 1 inch pieces
3-4 cloves garlic minced
small can of black olives sliced
4 tablespoons olive oil divided
4 tablespoons butter
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
small bunch of fresh parsley chopped
salt pepper, and seasoning salt (as desired)
1 box angel hair pasta
Put a large pot of salted, boiling water on the stove. Follow the instructions on the box for the cooking time. Drain in a colander and return to the pot. Keep warm.
For the asparagus
Add the asparagus pieces to a small amount of water and boil for 1 minute. Immediately drain and submerge into an ice bath to stop the cooking process. Set aside.
For the shrimp mixture
In a large frying pan, add 2 tablespoons of olive oil, onion, and peppers. Saute over medium high heat for 5 minutes.
Add the sliced mushrooms to the pan with the onions and peppers and cook for an additional 2-3 minutes.
Remove the onions, peppers, and mushrooms from the pan and set aside.
In the same large frying pan, add 2 tablespoons olive oil and 4 tablespoons butter, and the minced garlic. Cook over medium low heat for 2
Add the shrimp, white wine, and the juice of 1/2 lemon. Cook and stir over medium heat until all the shrimp have turned pink (about 5 minutes.)
Add all the cooked vegetables to the pan, mix together and season with salt, pepper, and seasoning salt, as desired.
Place the cooked pasta in the bottom of a large serving bowl and add the shrimp mixture, including all the pan juices.
Top with black olives, freshly grated Parmesan cheese, and chopped parsley.
Place additional freshly, grated Parmesan cheese on the table, if desired.
Makes great, warmed up leftovers!
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