Recipe

Butterflies With Asparagus Mushrooms And Shrimp Recipe

	Docjoe / All my dishes 1 year, 2 months ago This dish is almost a play on Pasta Primavera. Try substituting other shellfish for the shrimp. Prep:20m Cook:20m Servings:8	Docjoe
	filling colorful veggies

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Ingredients

1 1/2 pounds asparagus

4 peeled drained whole canned plum tomatoes, chopped

2 1/2 pounds farfalle pasta (butterflies/bow ties)

2 Tbl. extra virgin olive oil

5 garlic cloves, chopped

2 pounds large shrimp, cleaned and shelled

1 1/4 cans (14 oz.) chicken stock

1 large (6") portobello mushroom, cubed

1/4 lb. oil packed sun dried tomatoes, coarsely choped

grated romano cheese for sprinkling on top

Directions

Bring water to boil in two large pots.

Snap tough ends off of asparagus and cook for 5 minutes in first pot over medium heat, then remove from pot.

Shock asparagus in ice water bath to stop cooking.

drain and slice diagonally into 1" pieces and set aside.

Add pasta to second pot and cook as per package instructions to "al dente" stage.

In a large saute pan, heat oil and saute garlic for 1 minute until tender (no color).

Add shrimp, stirring, and 1/2 can of chicken stock.

Cover and simmer 2 minutes.

Add the mushrooms, sun-dried tomatoes and another 1/2 can of stock.

Cover, and simmer another minute or so.

Add the plum tomatoes, asparagus, and remaining stock.

Cover, and heat through.

Drain pasta and combine with the sauce in a large bowl.

Serve and sprinkle with romano cheese.

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Comments

chefelaine 1 year, 2 months ago said:
Wonderful!!! Thank you for sharing this, Doc Joe :+D

pat2me 1 year, 2 months ago said:
Wow, this sounds wonderful! Scared me for a minute....thought I was going to have to get a butterfly net!

lovethedepp 1 year, 2 months ago said:
Aspargus, pasta and seafood-these are a few of my favorite things-how melodic! YummY!

tablescape 1 day, 16 hours ago said:
All the information on your pages is from so long ago. Are you still monitoring your page and your recipes? I sure hope so, because I really am in sinc with your style of preparing food. Thanks.

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