Sunday, July 5, 2009

Creamy Garlicky Lemony Shrimp and Asparagus Pasta

I really need to work on my naming of food. While it's definitely accurate, it's a little long and boring. I need to call it something cool.

This recipe is based on this recipe from the Pioneer Woman. It just looked so creamy and yummy I needed to try it. And of course change it a bit because I am mentally incapable of following a recipe start to finish. And because I was hungry and didn't want to wait to bake it, seeing as how I hadn't even unpacked the rest of my groceries.

Sour cream to thicken a cream sauce is new to me. It is wonderful. Absolutely wonderful. It gives it such a nice body and just a little tang that compliments the lemon juice. I can't overemphasize how good and easy this sauce is. And it lends itself well to all sorts of flavors. It would be really good with ham or bacon and peas or almost any sort of cheese. Whatever you've got on hand, or whatever is seasonal, however you want to think about it. I made it at the start of spring when the asparagus just came in (and yes, I am just getting around to posting it now). The sauce works well with everything. Well not everything. I can't see bananas working in this, and probably not soy sauce but just about anything else will.

Creamy Garlicky Lemony Shrimp and Asparagus Pasta
The Creamiest Best Pasta Dish Ever

4 large cloves garlic, chopped finely
2 tbsp butter
2 tbsp olive oil
2 lbs raw shrimp, peeled and deveined
1 bunch asparagus, tips cut into 1" sections and base cut into thin circles
1 container grape tomatoes, halved
1 lb thin spaghetti
16 oz light sour cream (this is a healthy dish afterall, haha)
a handful parsley, chopped
1 lemon, zest and juice

Put the garlic, butter and olive oil in a large pan over medium low heat. Allow to cook until butter is melted and the garlic becomes fragrant but does not develop any color.
Sprinkle the shrimp with salt and pepper and add to the pan and cook until they turn pink.
Set the shrimp aside.
Add the zest, 1/2 the juice of the lemon and the sour cream. Stir until boiling then drop the heat to low.
Add the tomatoes.
Meanwhile boil a large pot of salted water for the pasta.
Cook the pasta for 6 minutes or just under what the box recommends, adding the asparagus in the last 2 minutes of cooking.
Dump the asparagus and pasta into the sauce.
Sprinkle with parmesan cheese and stir into sauce.
Add the shrimp back and stir to combine.
Top with parsley.


Diana said...

This looks great. I never think to put shrimp in my pasta.

Amanda said...

I have yet to cook my own shrimp. I don't know why, but I'm terrified to work with seafood in the kitchen. I love it, but cooking it...

I need to get over this. And soon.

Me! said...

Diana and Amanda, your comments make me sad. Shrimp is so easy and fast and good! I always keep a bag of frozen shrimp in the freezer. It takes 10 minutes to thaw them while I make us whatever I'm having with them, 2 minutes to cook, and you're ready to eat!

Aggie said...

Oh this looks so good. Really really good!

mcmcolospgs said...

This sounds amazing and will definitely be on my menu next week!

Anonymous said...

Just made this for dinner. Delicious! Thank you for this refreshing dish.