Scrumptious and incredibly versatile shrimp make a delightful addition to so many dishes. Add reserved pasta water and lemon juice and allow the asparagus to cook until crisp but tender, about 1 minute. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Blend the soup to the consistency you desire, using a stick blender right in the pot, or by transferring in batches to a food processor or blender.
One day I just may release a book or something on the old school Gringo-Mex food of the Midwest. While that’s great, it doesn’t help those who want to know what people think of the recipe as is. I prepared the shrimp exactly as the recipe directed and it turned out wonderfully!
Pasta plus garlic, shrimp, zucchini and wine equals everything you could possibly ever need (or want). You can host a …