Wednesday, April 12, 2006

Asparagus Angel Hair Pasta w/Shrimp


I wish I were one of those bloggers who posted daily. I don't know how some people keep up with it. I guess I just don't have that much to say. I only hope that you (whoever you are out there reading this) use an RSS reader so that you can see when I do post again. Not that I say anything much.

Anyway, I wanted to share this kick-ass recipe we fixed last night. It has such a strange mixture of ingredients that it really intrigued me. The original recipe didn't call for shrimp, but anytime I can sneak shrimp onto my plate is all right by me! Since I had all of the ingredients on hand (well... except for the lime.. I had to go buy one), I decided to give this a try and am I glad I did. Sorry about the shitty picture. I wish I knew how to take better pictures. A tip of the hat to BRENDAJST over at All Recipes.

Asparagus Angel Hair Pasta

1 (16 oz.) package angel hair pasta
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 lb. fresh asparagus, trimmed and chopped
2 cups grape tomatoes, halved
1/2 lb. shrimp, cooked and peeled
1 (14.5 oz. ) can chicken broth (you could substitute all or part of this with white wine)
1 tsp. dried dill weed
freshly ground black pepper to taste
2 avocados, peeled, pitted and mashed (I only used one)
1/2 lime, juiced
1/2 tsp. garlic powder
1 cup shredded queso asadero (white Mexican cheese) (didn't have any - used Kraft 5 Cheese Italian Blend)

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 or 4 minutes until al dente; drain.

2. Heat the olive oil in a skillet over medium heat and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth and continue cooking uncovered 10 minutes or until liquid is reduced to half. Add the shrimp and warm through.

3. Place the pasta in a large bowl and toss with the asparagus, shrimp and tomato mixture. Season with dill and pepper. In a separate bowl mix the avocados, lime juice and garlic powder together until blended.

4. Serve pasta with a dollop of the avocado mixture and top with shredded cheese.

2 comments:

Ivonne said...

That is a kickass recipe! And wouldn't you know I have some asparagus in the fridge!

Thanks, Sally!

Sally said...

Ivonne - It was most excellent. My picture doesn't do it justice. Thanks for the nice comment.