Saturday, April 18, 2009

Lemony Peppered Shrimp on Pasta & Asparagus

Yummy. Quick to prepare. That's all I need to say!

I used asparagus, tiger shrimps and pasta meat sauce that I made & stocked in my freezer. Which you can substitute with whatever you prefer or have on hand (string beans, chicken, you get the point)

So, pour yourself a glass of wine, and here we go...

Lemony Peppered Shrimp on Pasta & Asparagus
per portion, approximately

  • 6-7 asparagus (because I like a lot of vegetables) washed.
  • spaghetti (the amount that you want to eat)
  • 1/2 cup tomato pasta sauce (I don't like a pool of sauce in my pasta dish) with meat or without.
  • a splash of olive oil
  • 1 clove of garlic, minced
  • 3-4 shrimps, shelled & cleaned
  • a couple of grates of lemon zest & squeezes of lemon juice
  • pepper

In a medium large pot, boil water. Throw asparagus in for about 2 minutes. Take out and dump into a pot of really cold water to stop them from cooking any longer.

Keep the water boiling, cook pasta until al dente. Remove pot from heat to drain.

Put a pan on the burner, lower heat to medium high. Put meat sauce in and stir. Heat til bubbly, which takes only a half minute or so, drop the pasta back in. Cook for another 30 seconds to a minute. Place asparagus on plate. Put pasta & sauce on top.

Bring the pan back on the burner. Heat olive oil & swirl it around. Throw in the garlic. The immediately the shrimp. Stir. While shrimps cook, add in a couple of squeezes of lemon juice. Once they are cooked, grind pepper on top, and add the lemon zest. Place on top of everything else in the place.

What? you already finished your glass of wine???? Tsk tsk tsk!!! Go on, quick! Pour yourself another and grab a fork. I won't tell....

1 comment:

Anonymous said...

Tram is the best cook ever!!!!!!!
It was about time you share with us your secrets...great idea this website. Miro.