SHRIMP ASPARAGUS FETUCCINI
It's just me and Ann, and Marley, our Chihuahua puppy. Bened and Ina, and Julie (my daughter's best friend since they were in grade 2) left for Las Vegas the other day to meet their Dad who was arriving from P.I. via Los Angeles. B and J received comp rooms at the Venetian and Palazzo Hotels and they're meeting some friends who were going there as well.
Dinner is always impromptu. No plans. We just check on what we have in the freezer, the pantry, the veggies. Then we decide on what we want to cook. Today I found big shrimps, asparagus, and Fettuccini. Ann wanted to cook, so I gave her the floor.
Before that, I defrosted 18 pieces of the big shrimps, removed the heads, removed the shells except the segment near the tail, and then I deveined them. The asparagus was cut about 1" and the tough ends were discarded. I minced about 2 tablespoons fresh garlic, chopped 1/2 of the yellow onion, and then Ann took over.
She browned the onions in 3 tablespoons olive oil until they became transparent, and then she added the minced garlic. Next she added the cut asparagus and cooked them a little bit before adding the shrimps. Shrimps were cooked about two minutes or until all shrimps were pink. Marinara sauce was added , turning all the shrimps to make sure they were cooked. A splash of white wine and it's done.
16 big shrimps - remove head, remove shell except the last segment near the tail, and devein
1 bundle asparagus - remove all tough end parts and cut 1"
1 1/2 cups marinara sauce
Parmegiano Reggiano - for sprinkling on top
chopped Italian flat-leaf parsley for garnishing
2 tablespoons minced garlic
1 cup chopped yellow onions
1 laurel leaf
1 package Fettuccini - cook in boiling water for 8 minutes