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. 
Good luck with the storm. Be safe, glad to read you turned around and went home thinking about the end of the day!
I think if I was still in New York state I’d be baking up a storm to prepare for the Sandy Blizzard myself. Here in Alabama we can only hope for the best for you all on the shorelines up there!
Thanks. So far so good where I live. We haven’t list power yet, so that’s good!
I’m the same way with snacks at home! Once I get some in my hand, it’s over! These would definitely disappear rather quickly in our house, too =)
beantownbaker — March 6th, 2013 @ 8:38 pm
Glad to hear I’m not the only one like that!
I have tried a couple different recipes for the beloved hone mustard pretzels but to no avail…they always remain kind of “sticky”, so I am eager to try yours but I think they too will be sticky….are they?Why can’t you find the honey mustard pretzels anymore except in small bags????
beantownbaker — March 8th, 2014 @ 1:14 pm
I agree. They were a bit sticky the next day. But the first day, they weren’t. If they are when you take them out, just toss them and bake a little while longer.
The pretzels were very soft and nasty. I was hoping they were going to be like the Hanover Honey Mustard pretzels but are not at all. They don’t have a lot of flavor and the kids didn’t like that they were soft. I would not make them again.