So I started with a recipe I found for shrimp scampi with asparagus. We made it both with regular pasta and zoodles. Both are excellent, we needed a new shrimp dish that feeds plenty and is easier to make. With my limits on mobility, my husband has to do the fetch, carry, and time at the stovetop. (He hates cooking.)
So we’ve added 2 to our family as a brother and girlfriend have moved back home. So with 5 for dinner I needed something that tastes great and is easy to make. If you’re like most of us seafood and shrimp are not a regular each week.
With Covid 19 the budget has gotten tight. So I went with frozen shrimp, and some prepared items that I would normally make from scratch. So here it is.
2 lbs large shrimp
4 Tbsp butter
2 Tbsp minced garlic
1 lemon sliced into rings
10 oz fresh asparagus
1 22 oz jar Alfredo pasta sauce
1/2 cup grated cheddar cheese
1/4 cup grated Parmesean cheese
2 tsp Italian Seasoning
1/2 tsp black pepperCorningware French White III Oval Casserole with Glass Cover, 1.5-Quart
In large cooking sprayed cassarole dish place frozen shrimp, butter, garlic, and 1 tsp italian seasoning, top with lemon slices.
Bake in 350° oven till shrimp are pink and opaque.
Drain half of the liquid from dish and save for later. Remove lemon slices.
In microwave cook asparagus for about 3 minutes, then carefully cut stalks into thirds.
*Tip* steam in bag or add 1/ tsp baking soda to water if steaming in traditional pan. This mostly eliminates tough woody asparagus.
Add 1 1/2 cups cooked pasta or zoodles.
Stir in alfredo pasta sauce, cheddar cheese.
Gently fold in semi cooked asparagus.
In separate bowl mix bread crumbs, parmesan cheese, 1 tsp italian Seasoning, and black pepper.
Sprinkle mixture evenly over cassarole.
Spoon some of leftover butter mixture till crumbs are slightly damp. Sprinkle with more parmesan if desired.
Return to 350° oven for 15 minutes uncovered.
Serve warm. Makes about 8 servings.