Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 ounces 6.99
• Green Asparagus

  1 lb 3.49
• Kroger® Sliced White Mushrooms

  8 oz 2.49
• Garlic

  3 cloves 0.69
• Fresh Organic Lemon - Each

  1 each 0.99
• Parsley

  1/2 bunch 1.29
• Pasta

  8 ounces spaghetti or linguine
• Olive oil

  2 tablespoons
• Butter

  1 tablespoon
• Red pepper flakes

  1/4 teaspoon
• Salt

  to taste
• Black pepper

  to taste

Instructions

1. Bring a large pot of salted water to a boil and cook 8 ounces pasta until al dente. Reserve 1/2 cup pasta water before draining.
2. Trim 1 pound asparagus and cut into 2-inch pieces. Mince 3 garlic cloves. Chop 2 tablespoons parsley. Zest and juice 1 lemon.
3. Pat 12 ounces shrimp dry and season lightly with salt and black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until just pink. Remove to a plate.
5. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add asparagus and 8 ounces sliced mushrooms; cook 4 to 5 minutes until the mushrooms soften and asparagus is crisp-tender.
6. Add garlic and 1/4 teaspoon red pepper flakes; cook 30 seconds. Return shrimp to the pan.
7. Add drained pasta, lemon zest, 2 tablespoons lemon juice, chopped parsley, and a splash of reserved pasta water. Toss until glossy and lightly sauced. Season with salt and black pepper to taste.
8. Plate in shallow bowls, twirling the pasta into nests and topping each portion with shrimp and asparagus tips for a polished look.