Lemon Garlic Shrimp and Asparagus Rotini Pasta
Recipe type: Seafood, Asparagus
Prep time: 
Cook time: 
Total time: 
Serves: Serves 1
Lemon Garlic Big Gulf Shrimp with a Rotini Asparagus Pasta
  • 7 - 8 extra large shrimp (15 per pound)
  • 1 clove minced garlic
  • 2 tablespoons chopped shallot
  • 2 stalks fresh thyme
  • 1 teaspoon oil
  • 1/2 lemon
  • 1/2 cup dried rotini pasta
  • 12 stalks asparagus
  • 1 tablespoon butter
  1. Peel the shrimp if needed.
  2. Bring a large pan of water to a boil. Add the rotini pasta and cook for about 8 minutes or until ala dente.
  3. Chop the asparagus into bite size pieces. Set the tips aside. When the pasta has been cooking about 6 minutes add the asparagus pieces (not the tips yet) to the pot. After 2 minutes add the asparagus tips. Cook for 30 seconds. Drain the pasta and asparagus.
  4. Add the oil to a saute pan. When hot add the shrimp in a single layer with the minced garlic, thyme and chopped shallots. Cook for 3 - 4 minutes. Then flip over the shrimp and cook on other side until the shrimp turns pink. Juice the lemon over the shrimp. Remove the pan from the heat. Cut the butter into 3 pieces. Add the butter to the pan, swirling off of the heat. It should thicken the lemon juice and make a sauce.
  5. Add the pasta and asparagus to a bowl. Top with the lemon shrimp.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/03/19/lemon-garlic-shrimp-and-asparagus-rotini-pasta/