Beverage Gang Dedication Shrimp, Pasta, and Asparagus Supreme

"This is dedicated to the Beverage Gang as they have inspired me to use more spirits in my cooking. I like that I have to sample the spirits to make sure they are just right for the cooking. :-)"
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In large skillet, heat oil and 2 Tbsp butter to melting, add in onions, garlic, celery, cook 4 min.
  • Add in 1 c wine and simmer til reduced by 1/2.
  • Add in shrimp and tomatoes with green chilis and incorporate, heat through 3-4 minute.
  • (if shrimp is uncooked, cook til pink in color).
  • In the meantime, have a 4 qt pan heating water with a pinch of salt, once boiling add in pasta, cook 4 minute Then add asparagus and stir. Cook til al dente. about 4 minute.
  • Drain pasta and asparagus return to pan. Add in parmesan cheese and stir, pour into Casserole pan or Pasta plate. Then pour shrimp and veggie mix over top and serve.
  • Served with a crusty tomatoe basil bread. (will post soon)and a Shiraz wine. YUMMY.
  • *** cook time is overlapped as pot of water is cooking as you are making shrimp topping.

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Reviews

  1. I substituted red bell pepper for the celery just because that is what I had. Used 1 tablespoon butter and 1 tablespoon oil, dried basil and added it just before adding the pinot grigio when I added the tomatoes. Adding the asparagus when the pasta had 5 minutes of cooking and tossed to blend all together for 2 minutes. And added the shrimp. And when the pasta was done mixed it with all the yummy ingredients tossing in with cheese and garnished with fresh basil. We enjoyed this healthy meal. I wish you posted your bread. I was looking for it! Let me know when it posts.
     
  2. Fabulous recipe!!! We loved this. Perfect for a Spring dinner. I would definitely serve this to guests. I used a 10 oz can of Ro-tel, omitted the celery and halved the parmesan. We loved the hint of spice, the fresh asparagus and the pasta mixed with parmesan. Yum! This is going into my best-of-the-best file. Thanks!
     
  3. Have made this a few times. No celery. Very good base recipe to use as is or tweak according to what you have on hand. Using the Rotel-type tomatoes is a great idea and adds a nice amount of spice. I preferred the onion thinly sliced. Thanks for a nice recipe!
     
  4. This was really GREAT! Boy, did we enjoy it. It was really pretty and colorful. I wish I had taken a picture of it but we were in too much of a hurry (we had a baseball game to go to). I left out the celery because we don't really care for it but other than that, I made this as written. Thank you. I will be making this again for sure. Made for ZWT5 for the Kitchen Witches!
     
  5. Used broccoli, and no olive oil. Really good with just the right amount of spice.
     
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Tweaks

  1. I substituted red bell pepper for the celery just because that is what I had. Used 1 tablespoon butter and 1 tablespoon oil, dried basil and added it just before adding the pinot grigio when I added the tomatoes. Adding the asparagus when the pasta had 5 minutes of cooking and tossed to blend all together for 2 minutes. And added the shrimp. And when the pasta was done mixed it with all the yummy ingredients tossing in with cheese and garnished with fresh basil. We enjoyed this healthy meal. I wish you posted your bread. I was looking for it! Let me know when it posts.
     

RECIPE SUBMITTED BY

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Road Trip are 2 of my favorite words. The kids and I have done a few trips as well down the eastern seaboard and there are plans for more. Both DD and DS are gypsies as well and think nothing of taking a road trip to visit home or each other. LOVE IT <br /><br />I live in Western New York and love it here, snow and all. I am a special education teacher and enjoy my career. The sense of wonder and gratification comes daily. My favorite pastime is spending time with my family! I also love to read, listen to music and watch good movies. We have Friday night pizza night here, which means I do not cook! I love Friday's. I started this custom when my children were small and we would cuddle on the floor and play games together and eat pizza. (Highly recommended for all moms out there, dads too.) I LOVE THAT! <br /><br />My favorite cookbook has changed since I came to Zaar, it is now the Zaarworld cookbook. 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