Shrimp and Roasted Asparagus with Lemon Cream Sauce

This meal was mostly a splurge on the side of shrimp, but totally beats going out to a restaurant, money wise and taste wise.  Also, as this is slightly a heavy sauce, may I suggest trying it over rice pasta to cut some calories if you're looking for that.  Tinkyada makes a very good brown rice linguini, it holds up very well with sauce and tastes great too!

Ingredients:

1/2 pound linguine  

1 pound raw shrimp, peeled, deveined and patted dry

1 pound asparagus, a small bunch, trimmed and cut into 1 1/2 in pieces

2 tablespoons butter

3 teaspoons olive oil, divided

1 small onion, chopped

2 garlic cloves, minced

1/2 lemon, juiced (about 1 1/2 tablespoons)

1/4 cup chicken broth

1 cup cream

1 tablespoons fresh parsley, minced

Salt and pepper

Method:

Preheat oven to 350, toss asparagus with 2 teaspoons of olive oil and a pinch each of salt and pepper.  Roast for 15 minutes. Remove and set aside. 

Cook pasta, drain and set aside.

Heat butter and remaining oil in skillet over medium heat.  Sauté onion till soft, then garlic for 30 seconds more.  Season shrimp with salt and pepper, add to skillet and sauté just until pink all around.  Remove shrimp to finish sauce. 

Keeping pan at medium heat, stir in chicken broth and lemon juice, bring to simmer.  Add cream and simmer for 3-5 minutes, till slightly thickened and coats back of spoon well.  Season with salt and pepper to taste.  Add parsley, shrimp and asparagus to reheat.  Serve over pasta garnished with extra lemon, parsley and some parmesan cheese. Enjoy!

Serves 3 - 4.