Shrimp & Asparagus     Serves 2  
 

• ˝  Pound medium shrimp
• ˝  Pound fresh asparagus, cut into 1 inch diagonal pieces
• ˝  Cup lowfat milk
• ˝  Cup flour, seasoned with cayenne pepper
• 1-2  Cloves garlic, crushed
• 1  Tablespoon butter
• 1  Tablespoon olive oil
• 1  Tablespoon fresh Italian parsley, chopped
• Grating cheese
• Salt and freshly ground black pepper

 
   
 
 
 
     1. Place the asparagus in a steamer and steam until just tender
         (10 minutes). Set aside.
 
     2. Peel and devein the shrimp. Rinse and drain the shrimp. Place
         the shrimp in a plastic bag and add the flour. Close the bag and
         shake to coat the shrimp evenly. Remove the shrimp from the
         bag and shake off the excess flour.
 
     3. Heat the olive oil and butter in a sauté pan. Add the shrimp and
         sauté until they begin to curl. Add the garlic and asparagus.
         Sauté until the shrimp become pink and firm.
 
     4. Add the milk, parsley, salt and black pepper. Simmer until
         thickened.Serve over a bed of angel hair pasta topped with
         your favorite grating cheese.
 
 
 
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