Monday, August 11, 2008


1 pound spaghetti (I use wheat)
4 tablespoons olive oil
24 medium shrimp, peeled and de-veined
1/2 pound crimini mushrooms, cleaned and thinly sliced
freshly ground pepper
2 large garlic cloves, chopped
1 small onion, chopped
1 small bunch asparagus, cooked and cut into bite size pieces
10 sundried tomatoes in olive oil, chopped in thin strips
1/2 cup flat leaf parsley, chopped
1/2 cup basil, chopped
couple handfuls of parmigiano reggiano cheese

Cook pasta according to package. Drain. Season shrimp with some salt and pepper. Place a large skillet over medium-high heat with 2 tablespoons oil. Add Shrimp and cook about 2 minutes on each side until pink. Remove from skillet and reserve on a plate. Return skillet to heat with 2 more tablespoons oil. Add mushrooms and cook, without stirring, for 3-4 minutes. Then give the pan a shake and stir, add the onions and garlic, and continue to cook for another 2-3 minutes or until the mushrooms are browned, the onions are soft and the garlic is golden. Add asparagus, some salt and pepper, the sun dried tomatoes and reserved shrimp, and continue to cook for 2 minutes. Add pasta, toss to coat, taste and season to taste. Add parsley and basil, top with parmigiano reggiano, stir to combine and serve.

serves 4
recipe is from


Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.