2 T. olive oil
2-3 cloves garlic, chopped
pinch of red pepper flakes
salt & pepper to taste
2-3 cups asparagus1 1/2 lb shrimp, peeled
1 T. butter
1 T. flour
3/4 c. cooking sherry or wine
2 T. lemon juice
1/2 t. Worcestershire sauce
1 cube chicken bouillon
1 T. brown sugar
2-3 cloves garlic, chopped
pinch of red pepper flakes
salt & pepper to taste
2-3 cups asparagus1 1/2 lb shrimp, peeled
1 T. butter
1 T. flour
3/4 c. cooking sherry or wine
2 T. lemon juice
1/2 t. Worcestershire sauce
1 cube chicken bouillon
1 T. brown sugar
Directions:
Saute' asparagus in oil along with garlic and pepper flakes for about 5 minutes. Then add in shrimp and cook till pink. Meanwhile use the last seven ingredients to make a sauce. Pour sauce over shrimp and asparagus. Serve over linguini, bowtie, or other pasta.
