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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia. Ingredients:
8 ounces uncooked spaghetti |
3 tablespoons olive oil, divided |
1 cup loosely packed fresh basil leaves |
1/4 cup lemon juice |
2 garlic cloves, peeled |
1/2 teaspoon salt |
1 pound fresh asparagus, trimmed and cut into 2-inch pieces |
3/4 pound uncooked medium shrimp, peeled and deveined |
1/8 teaspoon crushed red pepper flakes |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth.
2. In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink.
3. Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well. Yield: 4 servings.
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