Shrimp and Asparagus
Description
Mushrooms, shrimp, and asparagus cooked in a lemony garlic butter are tossed with egg noodles and Parmesan cheese.
Ingredients
•
1 (16 ounce) package egg noodles
•
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
•
1/2 cup extra virgin olive oil
•
4 cloves garlic, minced
•
1 cup butter, cut into pieces
•
1 tablespoon lemon juice
•
1 pound medium shrimp - peeled and deveined
•
1 pound fresh mushrooms, thinly sliced
•
1/2 cup grated Parmesan cheese
•
salt and pepper to taste
Directions
1
Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm until needed.
2
At the same time, bring a small saucepan of water to a boil. Add asparagus, reduce the heat to medium-low, and simmer until tender, about 5 minutes. Drain.
3
Heat oil in a large saucepan over medium-low heat. Add garlic and cook until fragrant and golden brown, 1 to 2 minutes. Add butter and lemon juice; cook until butter melts, 2 to 3 minutes. Add shrimp and cook, stirring occasionally, for 1 to 2 minutes. Add mushrooms and asparagus; cook until mushrooms have softened, 3 to 4 minutes.
4
Add egg noodles to the saucepan and toss to coat. Season with salt and pepper and garnish with Parmesan cheese. Serve immediately.