It’s always important to have a few meals in your repertoire that involve ingredients that you seem to always have on hand. For us, that is usually shrimp (because we buy it on sale and but don’t usually eat it that often) and asparagus (because I always seem to want to eat it when it gets cooler, not in May or June when it’s harvested). So both of these items are constantly in our freezer…and one afternoon I started to get that crazed feeling as I started to think about what I was going to cook for dinner. And so a new simple, delicious pasta dish was born in our house.
We eat a lot of pasta…and there are so many different ways to make it. This simple and fairly quick meal only needs a few ingredients (which are all pretty standard in our home) and it tastes absolutely fantastic. Pair it up with a salad or an herb focaccia dipped in olive oil and champagne vinegar. Oh yeah, that’s the good stuff!
It’s best to eat this on the first day you make it because shrimp always tend to get a little tough when you reheat them. Since I make this with frozen ingredients, I just thaw the shrimp out a few hours in advance (thaw them in a bowl of lightly salted cool water to get them really nice and plump) and let the asparagus thaw on their own in a bowl.
The lemon flavor really gets picked up well in the asparagus so you have a lovely burst of lemon when you pair it with the shrimp. And you can never put too much garlic in a dish in our house!