Gourmet meal in 20 minutes! Under 500 calories, under $7 a serving and it’s deeeelicious!
My friend Brad sent me a recipe a few weeks ago. I was busy when the message came through, but glanced quickly and thought, “asparagus and shrimp and pesto??… weeeird”. I tried it a few days ago, with some modifications, and it was amazing!! Very simple and as Brad called it, “Chef Stef worthy”. Thanks, Brad!
1 asparagus bunch
1 lb. raw shrimp, peeled and deveined
1 lb. pasta
3 tbls olive oil
2 cups fresh basil
1/4 cup lemon juice
3 garlic cloves, peeled
1/2 tsp of salt
Put up a pot of water to boil, with salt, for the pasta.
Rinse the asparagus and snap off the ends. They will break where they should, if you cut them, you may cut off more than necessary! There’s no need to dirty a cutting board and knife! Once you snap off the rough ends, snap the rest of the spear into thirds.
In a large skillet, heat up 1 tablespoon of olive oil, add the asparagus and 1/4 tsp of salt. Stir and cook on medium heat. By now, the water should be boiling, so add the pasta!
Time to make the simple pesto sauce. In a small blender, add the basil, lemon juice, garlic and 2 tablespoons of olive oil. Blend until smooth, just a few seconds.
When your pasta only has 4 minutes left to cook, add the shrimp to the asparagus. Spread them out so they are evenly distributed. After 2 minutes, flip the shrimp to the other side and then mix together with the asparagus.
Doesn’t get much easier than that! You can do it, I believe in you 🙂