Every so often, I come across a recipe that I really love. I was thinking of an easy recipe to make on Friday night. The impetus for cooking this was the ingredients that I have at home - basically shrimp, asparagus and mushrooms. I added a few of my favorites, including anchovies and it was a perfect dinner! I loved the way this turned out. This is based on the recipe for Asparagus, Shrimp and Mushroom Pasta from Sarah Walker Caron. This looks like a great site and I will go back there again. I love the idea of cooking the shrimp and veggies in the oven for a pasta dish. Will definitely play with this again. This is a winner!
Ingredients (Serves 4-5)
- 13-15 oz box, Pasta (reserve 1/2 cup of pasta water)
- 1 lb Shrimp (large 15-25 count per pound), peeled
- 1 lb Asparagus, cut into 2" slices (top only is fine)
- 12 oz Mushrooms, sliced thick
- 4 tsp Garlic, chopped (or 4 cloves)
- 1/2 tsp Oregano (dried)
- 1/2 tsp Kosher salt
- 1/4 tsp Basil (dried)
- 1/4 tsp Black pepper cloves garlic, crushed
- 2 tbsp Olive oil (and oil spray)
- 2oz can Anchovies (much of the oil drained and coarsely chopped)
- 1 tsp Lemon juice
- Shredded Parmesan cheese, to taste
Directions
- Preheat the oven to 400 degrees.
- Cook pasta as directed.
- Spray a jelly roll sheet or lipped baking sheet with with a light coating of olive oil.
- Add the shrimp to the pan and top with cut asparagus and mushrooms. Add garlic, oregano, Kosher salt, basil, black pepper and olive oil. Lightly stir to combine.
- Put baking sheet in oven for 10 minutes. Add chopped anchovies and stir gently. Return to the oven and bake for an additional 7-9 minutes
- Combine the cooked pasta with the veggies and shrimp. Add 1 tsp lemon juice and toss well to combine. You can add the pasta water (if desired - the mushrooms can generate a lot of liquid) and toss again.
- Sprinkle Parmesan cheese on the pasta and serve.
Enjoy!
