2 Shallots diced
2 cloves fresh garlic diced
1/4 Cup Good Olive Oil
1 Stick of butter
1/2 Cup to 1 Cup Fresh Asparagus Chopped
1 pound of shrimp, cleaned fresh or frozen
Fettuccine noodles for 2 portions cooked
1/4 tsp. Dried Basil
1/4 tsp. Dried Parsley
Sautee the Shallots and Garlic in enough olive oil to soften on med low heat. Add the asparagus, dried basil and dried parsley. Cook just enough to start the cooking process of the asparagus.
Add the rest of the olive oil and the stick of butter. Place shrimp in and cook a few minutes until the shrimp is cooked. Being careful not to over cook the shrimp. It’s done. Pour over the cooked fettuccine and serve.
I usually just add the fettuccine to the pan and stir to coat and heat the fettuccine
This recipe can be adapted to any veggies you might like you just might have to adjust the cooking time. Zucchini is a good choice in place of the asparagus.
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