I served this yummy seafood pasta dish on Good Friday and the family was very pleased.
You may add peas, red peppers and more seafood to this dish as well, either way you prepare this dish, it will be a hit with your dinner crowd.
2 cloves of garlic
1/3 cup of butter
1/2 cup of half and half cream ( I used skim milk in order to have a low fat version and I added 3 tablespoons of flour to the recipe)
1 bag of shrimp, de-veined and remove shells
1 Asparagus bunch, chopped (to know how much of the Asparagus you need, hold both ends and snap it in half…voila!)
1 box of Catelli Whole Wheat pasta or your favourite brand
1/2 cup of dry white wine
1/4 cup of EVOO (extra virgin olive oil)
1 tablespoon of dry sage
salt and pepper to taste
In a pan, sauté butter and garlic until golden. Add the sage and shrimp and cook until the shrimp are are almost cooked (which is when they are peach in colour).
Add the white wine and asparagus and cook until you can pierce the asparagus with a fork (usually 5 minutes).
Boil the pasta for about 9-12 minutes.
Drain the pasta and add it to the pan that has the shrimp and asparagus and squeeze the lemon juice from the lemon, than shred some of the lemon peel to the pasta (gives it an even bigger kick!).
Finally, add the cream or like my low fat tip above to the pasta and mix it altogether.