Hubster is stuck in traffic on the interstate, and I’m too hungry to wait. So tonight I quickly whipped up shrimp for myself, while the chicken is in the oven for him.
1 lb. shrimp, 1 bunch of asparagus, 1 minced shallot, 23 Tbsp. butter, 1/4 c. Tbsp. lemon juice, 1 lb. linguini, fresh cracked black pepper, fresh ground sea salt
Cook and drain linguini according to package directions. Cut asparagus into smaller pieces and set aside. Peel and devein shrimp. Melt butter in sauté pan and brown shallots. Add shrimp and asparagus and cook until shrimp is pink and asparagus is tender. Add lemon juice, salt and pepper and allow sauce to thicken a bit. Serve over hot linguini and garnish with fresh grated Pecorino Romano.
*I toss the linguini in the pan, to coat in the sauce, before plating.
*This is excellent served with homemade linguine or fettuccine.
My mom was able to come home from the hospital this afternoon! She’s not out of the woods yet, but is doing much better. I want to thank my friends and readers for all the positive thoughts and prayers you’ve been sending our way!
We’re half-way through the week, I’m hoping the second half will be much better than last week!
What positive thoughts and prayers do you need sent your way?