Shrimp & Asparagus Aglio e Olio

Wednesday, January 20, 2016

Shrimp & Asparagus Aglio Olio, Brenda Ajay
This is the perfect dish to prepare when you find out at the last minute that friends are coming over. It is quick and easy to prepare and looks really impressive! Traditional, aglio e olio sauce is not made with white wine, but I say wine goes with everything so the choice is yours.


1 lb raw shrimp (thawed)
1 lb asparagus (remove the tough ends and cut the rest into bite sized pieces)
3 TB extra virgin olive oil
2 cloves garlic (minced)
1/2 c dry white wine (optional)
dash red pepper flakes (optional)
1 TB parsley (minced)
salt & pepper to taste


  • Heat the extra virgin olive oil in a pan over medium high heat. Add the garlic and saute for 2 minutes.
  • Add shrimp to the pan and cook thoroughly about 5-8 minutes depending on the size of your shrimp.
  • Remove shrimp from pan and set aside.
  • Add wine and red pepper flakes to the pan. When wine starts to simmer add asparagus and cook for 3 minutes, then place shrimp back in the pan with the asparagus and stir until everything is heated through. Use salt and pepper to taste and sprinkle with parsley just before serving.

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