Mar. 10, 2007 - Shrimp and Pasta Recipe

LEMONY GARLIC PRAWNS ON SPAGHETTI WITH ASPARAGUS

AND SUN-DRIED TOMATOES                                

Serves 4 to 6.

Shrimp:

1/4 cup olive oil

1/4 cup fresh lemon juice

2 cloves garlic, minced

1 T. chopped fresh parsley

1 lb. extra-large shrimp, cleaned

Salt and pepper to taste

Pasta:

1/4 cup unsalted butter

3 T. olive oil

1 medium onion, thinly sliced lengthwise

2 slices prosciutto, chopped

1/4 cup chopped oil-packed sun-dried tomatoes, well drained

1 lb. asparagus, ends snapped off and asparagus cut diagonally

into very thin slices

1 cup chicken broth

1 cup heavy whipping cream

1 lb. thin spaghetti, cooked and drained

1/2 cup freshly grated Parmesan cheese, divided use

Freshly ground pepper to taste

2 T. chopped Italian parsley for garnish

1. Combine olive oil, lemon juice, garlic and parsley in a bowl.  Add shrimp and toss to coat well. Cover and refrigerate at least 1 hour and up to 3 hours.  Season shrimp with salt and pepper to taste and grill or broil until just cooked through, about 3 minutes per side.

2. For pasta, melt butter with oil in a large skillet over medium high heat.  Add onion and cook until golden, stirring often, about 8 minutes.  Add prosciutto and sun-dried tomatoes and toss to combine.

3. Add asparagus and chicken broth to skillet and bring to a simmer.  Cook 5 to 6 minutes or until asparagus is just tender.  Stir in cream and bring to a boil.  Add cooked spaghetti and toss over medium low heat until warmed through, about 2 minutes.  Stir in half the cheese and season well with pepper.

4. Divide pasta among serving plates or bowls and top with grilled shrimp.  Sprinkle with remaining Parmesan and parsley.  Serve immediately.