Shrimp and Asparagus with a Louisiana Twist

Ingredients

• 1 tbsp Butter
• 1 tbsp Extra Virgin Olive Oil
• 0.13 cup Asparagus, cut
• 1/4 tsp Red Bell Pepper, sliced
• 80 g Shallot, sliced
• 2 cloves Garlic, minced
• 1/2 tsp Basil, minced
• 1/4 tsp Red Pepper Flake
• 1/2 tsp Oregano
• 0.13 oz Shrimp, peeled deveined
• 2 tbsp Parmesan Cheese, grated
• 1/4 tsp Salt Black Pepper, ground

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large mixing bowl.
2. Melt butter with olive oil in a large saucepan over medium-low heat. Cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. Add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.
3. Pour shrimp and vegetable mixture over the spaghetti and toss to mix. Sprinkle Parmesan cheese over the pasta mixture and season with salt and pepper.

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