Shrimp Scampi with Mushrooms and Asparagus recipe
This week’s veggie is Asparagus! Another favorite of ours. I immediately thought of the Shrimp-Asparagus-Gnocchi dinner that we make on a regular basis. But I wanted to make something this week. I do love to just steam asparagus and serve as a side dish, but I wanted something more exciting than that. I looked through the recipes on Allrecipes.com for some inspiration. This was a great recipe that can be thrown together on a weeknight. The flavors and textures of the veggies and shrimp mixed quite well. The original recipe has cheese on top as well, but I wanted to lighten it up. With all that butter, the cheese isn’t needed anyways.
Shrimp Scampi with Mushrooms and Asparagus – loosely based on Allrecipes.com
whole wheat angel hair pasta
1 lb shrimp
5 cloves garlic, minced
2 Tbsp olive oil
1 lb asparagus, cut to 1″ pieces
mushrooms, sliced
2 Tbsp lemon juice
1/2 stick butter
Old Bay seasoning
Sprinkle Old Bay seasoning on shrimp. Set aside.
Prepare pasta al-dente. Drain well.
While water is boiling and pasta is cooking, heat olive oil and 3 cloves of garlic in a large saucepan. Add the asparagus and mushrooms. Cook until mushrooms begin to turn tender. Empty contents of pan into a large bowl and set aside.
Add remaining garlic, lemon juice, and butter to saucepan. Once butter starts to bubble, add shrimp to saucepan and cook until pink. Empty contents of pan into bowl with the veggies. Add the drained pasta and stir to combine.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been looking for a great dip recipe, and this one looks delish! I’m glad you got your brother to share your recipe =)
Spinach and artichoke dip is my very favorite. I don’t make it often, but it’s one of those things my family expects at family events. My goddaughter even made me a special artichoke plate to serve it on!
Lucky you to get to share your brother’s secret recipe. Family recipes are the best.
Love this recipe and the fact that fresh spinach is used and not frozen! I love spinach and artichoke dip, but have always been intimidated to make it…. WHY!?!? It looks so simple. On my to-do list! 🙂
Yum…so trying this one on Sunday!! Thanks!!
One of my all time favorites! Yummy!
Yummy! This dip seems to be a favorite of almost everyone 🙂
Dear bean town baker
I’m afraid this isn’t the best way to cook corned silverside – it’s a very tough cut and needs to be braised in water and vinegar to get it tender. I add a range of aromatics and whole spices to the braising liquid – you can try fennel seeds, mustard seeds, star anise, any pickling spices …. But you are right that traditionally bay, peppercorns, cloves, allspice are the mainstays.
I add celery carrot and whole brown onion. I’ve also tried using ginger ale or coke for the braising liquid as suggested in a few online recipes (American) but I don’t think the expense is justified by the extremely subtle differ action in flavor. This is a dish for when you are low in funds after all.
The cut of silverside you get is also key … my mother would always ask the butcher for a piece of silverside from the H-bone – though todays butchers don’t always know what you are talking about when you ask for this!
Simmer it until the beef floats to the top (timing will depend on the size of the piece of beef but usually 3-5 hours). You pop in the carrots and spuds towards the end, and can also steam sliced cabbage over the pot in a colander which traditionally accompanied the dish. (I retrieve the whole onions from the braising liquid and add these to the cabbage along with butter, seasoning and occasionally a few sultanas). The small spuds, once tender, should be tossed with butter salt and pepper and parsley.
It’s crucial to cut the beef against the grain, and you must keep leftovers in the fridge submerged in the braising liquid or they will dry out.
Traditionally the dish is accompanied by a white sauce made from the braising liquid, cream, Dijon mustard (I also add horseradish) white pepper and (my own addition) a dollop of Mayo along with some parsley. It needs to be quite runny.
I hope this is useful to you. This is the way my family have been preparing corned beef for generations. The leftovers are terrific in sandwiches with mustard pickle and cheese.