Wednesday, May 22, 2013

Lemony Shrimp with Fresh Asparagus and Basil, on Gluten Free Pasta


My hearts and prayers go out to the people of Oklahoma to all of those affected, and the First Responders, as well..  I can't even imagine what these people are going through now.


In our neck of the country, we have been waiting for Spring for a long time, and it is finally here. The fresh local asparagus is here, too. We are lucky that there is a farm market across the road from our sub-division. We will be waiting a long time for more fresh produce, because Spring planting is very late this year.  We love fresh asparagus cooked any way, but we especially like it with pasta, lemony shrimp, and  fresh basil in a tasty wine sauce.  I am really liking the GF pasta that I found at TJ's,  Trader Joe's.  Enjoying pasta dishes is much easier, now that I have found GF pasta.


This is the perfect meal for your busy end of school weeks, or just because you don't have a lot of time to spend  in the kitchen this time of year.  In the time that it takes to cook pasta almost, you can have this dinner on the table. The longest step in this recipe is peeling and cleaning the shrimp.   Enjoy! 

Here is an update on Scott and his pituitary gland surgeryHe is scheduled for surgery June 18th, which is a little less than four weeks away.  We are counting the days, so we can put all of his medical trials behind us, and move on.

Lemony Shrimp with Fresh Asparagus and Basil on Gluten Free Pasta

Ingredients:

·      1/2 medium onion, diced
·      4 cloves of garlic, minced
·      1/4 c olive oil
·      1 1/2 Tbsp unsalted butter or Smart Balance
·      1/3 c chicken broth
·      1/3 c white wine
·      1 tsp Herbes de Provence
·      1 lb of fresh asparagus cut in small pieces
·      Zest of 1 lemon
·      Juice of 1 lemon
·      3/4 lbs. 41-50count Raw shrimp, deveined, and cut in half
·      8 oz. Gluten Free pasta, cooked al  dente, and drained, or you favorite pasta.
·      4 large leaves of fresh Basil, chiffonade
·      1/2 c   grated, fresh Parmesan cheese, optional

Directions:

  1. Saute onions and garlic in olive oil and butter, until onions are clear.
  2. Add chicken broth, white wine, chopped asparagus, and Herb de Provence, Add Lemon, juice and zest.  Cook until asparagus is tender, not mushy.
  3. Add chopped shrimp and saute over medium heat, until shrimp is pink and curled, about 2-3 min.  Do not overcook or shrimp will be rubbery.
  4. Serve over cooked pasta.
  5. Add  fresh grated Parmesan cheese, and chiffonade of fresh basil 
  6. I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #68
     Stop by and say Hi to Brandie! 


14 comments:

  1. I'll be keeping Scott in my prayers leading up to and after his surgery. You and Scott, really. I know it's going to be tough on you during recovery. I'm sure we'll be seeing more gorgeous dishes like this pasta....easy and quick, but delicious.

    ReplyDelete
    Replies
    1. Christiane,
      . Scott's recovery may not be so fun, but the quicker he heals, the sooner our life can get back to normal. then we can concentrate on cooking and baking more.

      Delete
  2. Beautiful pasta recipe, definitely need to give this a try!

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete
    Replies
    1. Eric,
      This pasta dish is wonderful, and has all of the flavors of Spring!

      Delete
  3. Shrimp and beautiful pasta, it looks gorgeous :D
    So fresh!

    Cheers
    CCU

    ReplyDelete
    Replies
    1. Uru,
      Shrimp and pasta go so well together, especially with fresh ingredients!

      Delete
  4. Hi Becky. What a lovely dish. And yes, my heart does break for those families. So many prayers needed. I can't eat shrimp for a few more weeks, but I'll surely enjoy this once I can!

    ReplyDelete
  5. Monet,
    Please don't eat shrimp until after Lucy arrives. Certain foods can affect breast milk; garlic, spicy food, broccoli, cabbage, chocolate, too, and others, in case you didn't know.

    ReplyDelete
  6. So sad about the devastation and loss of life over there. Was thinking about you and Scott today, just hadn't sat down (you know the usual). Hoping you guys have a nice holiday weekend. That gluten-free pasta doesn't look any different than the regular, good to know.
    -Gina-

    ReplyDelete
    Replies
    1. Gina,
      We are hanging in there. Wish that this was all behind us, but time is going by quickly The cherry orchards have been calling your name;) I see lots of jam in your future.

      Have a great weekend!.

      Delete
  7. Pasta with shrimp sounds so yummy!

    ReplyDelete
    Replies
    1. Medeja, This is a very tasty dish, and the sauce and pasta with the shrimp are so good.

      Delete
  8. What a marvelous pasta dish, Becky! Love the shrimp and asparagus combo.

    PS...I'll have to scroll back to find out about Scott's surgery. My dad had two pituitary surgeries decades ago...the first to remove a benign tumor and the second to remove the whole pituitary. I was a teen at the time, but he is still around today. I'll keep you both in my prayers. xo

    ReplyDelete
    Replies
    1. Lizzy,
      Scott has a large pituitary tumor, pressing on the optic nerve, causing visual problems. He is having surgery June 18th at Northwestern Memorial Hospital in Chicago. Thank you for your prayers.

      Good news that your Dad is still living and had two pituitary surgeries;)

      Delete

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