Basil Pesto Shrimp and Asparagus with Thai Noodle

We are spoiling ourselves and enjoying seafood several times this week. Lauren, my daughter with ulcerative colitis, is away so I am not making duel meals. She will be home tomorrow. Friday is steak night. It is usually the one night of the week that we eat beef.

Last night we enjoyed some jumbo white shrimp butterflied and cooked in a basil pesto with fresh asparagus. I tossed it with Thai noodle, also know as rice sticks. If you have not yet found this gluten-free pasta substitute, it is worth a try. We enjoy it as a low-calorie spaghetti or quick-cooked in a stir-fry. A side of fresh avocado and tomato and a slice of asiago cheese bread made this a special meal to share.


Basil Pesto Shrimp and Asparagus with Thai Noodle
1 bunch fresh asparagus
1/2 box Thai Noodle
1 lb. shrimp, deveined and butterflied
4 Tbsp. basil pesto
3 Tbsp. lite extra virgin olive oil
salt and pepper to taste

snap asparagus and soak in ice cold water
boil 6 cup water in a large pot
devein and butterfly the shrimp
add Thai Noodle to boiling water, turn off heat and let sit 6 minutes, pour into colander
heat basil pesto and olive oil in large frying pan
add asparagus, cover and cook until it turns bright green
uncover, add 2 Tbsp. warm water and shrimp
cook shrimp and asparagus until the shrimp is done (about 4 min.)
add Thai Noodle into the shrimp and asparagus mixture
toss gently to coat, add salt and pepper to taste, serve immediately

You can top this meal with a little parmesan cheese or crushed red pepper.
Have a joyful day! Happy cooking.
Tina