Recipe Creation: Lemon Shrimp and Asparagus

Shrimp, pasta and asparagus are a perfect combination for spring. Photo: Mary Payne Moran

LOS ANGELES, April 28, 2012 – Shrimp, pasta and asparagus are a perfect combination for spring and this Lemon Shrimp and Asparagus recipe will leave you and your guests looking for more.

As a chef, your biggest concerns are: one, pleasing your taste buds and two, pleasing the taste buds of those around you. This recipe was created with lots of thought in mind to please a hostess at a recent party I attended.

For this party in particular, the hostess (an amazing party planner) created a list of necessary dishes for her pot luck party to be complete. After assessing what everyone else was bringing and what I had available this Lemon Shrimp and Asparagus dish created itself.

When the dish was placed with all the others, I felt a sense of satisfaction and the next day when the hostess complemented my dish and suggested I write the recipe I knew I had created a winner. 

I had achieved success in creating a dish that everyone, including myself, enjoyed.

Shrimp and asparagus

Serves 4

Ingredients

  • 20 Shrimp
  • 1 bunch of Asparagus sliced on an angle
  • 1 ½ cups of orecchiette Pasta
  • 3 Shallots sliced
  • 3 Green onions sliced on an angle
  • ½ Yellow onion diced small
  • 2 Lemons juiced
  • ½ cup White wine
  • ½ stick of butter
  • 2 tablespoons Olive oil

Directions

In a large pot, add 4 quarts of water. Bring the water to a boil and add two large chef pinches of salt (around ½ tablespoon). Next, cook the pasta to al dente and remove the water from the pasta. Set aside.

In a large sauté pan, heat butter and olive oil. When the butter has melted, add sliced shallots to the pan and cook them until they’re soft and aromatic. Then, sauté the asparagus with the shallots until the asparagus are soft. Add the pasta a little bit at a time and mix until the pasta is completely incorporated.

In another sauté pan add butter and olive oil.  When the butter is completely melted add the onions to the pan, season with salt/pepper and sauté them until they are aromatic, soft and transparent. Next, add the shrimp to the pan and season them with salt and pepper. Cook the shrimp for a few minutes and then add white wine (add the wine off the fire and then put the pan back on). Keep the heat at a medium for 1-2 minutes until the alcohol has cooked out and then add the lemon juice and turn the fire to a medium high.  Finally, bring the liquid to a simmer and finish cooking the shrimp for 2 more minutes, add green onion and then pour the shrimp and liquid mixture over the pasta. Toss everything together and serve.

Happy Cooking!

Chef Mary

For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary’s, Inc. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above. 

 

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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

 

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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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