Dressed with garlicky olive oil and lemon, shrimp and crisp-tender asparagus tossed with cavatelli make a delightful, fresh main course.
Category: not set
Cuisine: not set
5 large cloves garlic coarsely chopped (about 1/4 cup)
1 tsp. dried thyme
1/3 cup extra-virgin olive oil; more as needed
12 oz. cavatelli or similar pasta
1 lb. asparagus, cut into 1-1/2-inch pieces
1 large onion, finely chopped (about 1-1/2 cups)
1 lb. extra-large (26 to 30 per lb.) or large (31 to 35
2 medium lemons 1 zested and juiced, 1 cut into wedges for serving
Freshly ground black pepper
1/2 cup dry white wine or vodka
1 cup finely grated Parmigiano-Reggiano or Grana Padano
1 cup chopped fresh flat-leaf parsley
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)