TASTE THE EXCELLENCE OF GRAPE TOMATOES, YELLOW BELL PEPPER, BLENDED WITH SWEET BASIL, GARLIC, LEMON AND A COLLECTION OF OTHER SPICES, TOPPED OFF WITH DELICIOUS MOUTH WATERING SHRIMP & LONG GREEN ASPARAGUS AND A HINT OF AGED PARMESAN CHEESE
Recipe :
1 lb of fresh asparagus, washed and the tough part on the bottom cut off
1 dozen medium to large shrimp peeled and deveined
½ Yellow bell pepper cut in thin long strips
½ cup grape or cherry tomatoes either halved or sliced in thin rounds
1/3 cup Green onion chopped
Olive oil
Butter
Salt, pepper
Garlic, 3-4 crushed cloves
Mix ¼ cup of olive oil, 2- 3 T of butter, salt, pepper and garlic together in large skillet or sauté pan.
Heat until garlic begins to sizzle
Add asparagus and let cook over low to medium heat with lid on the pan for 3 minutes or until starting to get soft, add bell pepper over top and return lid to pan, turn heat to lowest setting.
Butterfly and clean the shrimp, so they are cut open and lay flat, but are still in one piece
After asparagus has been in pan another few minutes, lay tomatoes on top of bell pepper and asparagus mixture. Return lid and keep on low. Cook another few minutes until asparagus is tender and tomatoes and peppers are slightly softened.
While this is cooking prepare your pan and cook the shrimp as follows.
In another sauté pan, mix a few tablespoons of butter, a little olive oil, 1 T of chopped parsley, ½ tsp. of dried basil leaf, a sprinkling of green onions, a few cloves of crushed garlic, salt and pepper.
Heat this mixture until it begins to simmer, then turn down to low and add shrimp. Let the shrimp cook a few minutes until they turn pink and are no longer translucent. Do not over cook.
Take the asparagus out of the pan and lay on a plate. Arrange the yellow peppers and tomatoes on top, add the shrimp and pour over sauce from the sauté pan.
Serve over pasta of your choice, this dish is delizioso!
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