Title: Shrimp and Asparagus in Cream Sauce
Categories: Regional Pasta Seafood
Yield: 4 Servings
| 1 | lb | Asparagus; fresh |
| 1 | lb | Shrimp; peeled & deveined |
| 4 | tb | Unsalted butter |
| 2 | tb | Flour |
| 2 | c | Heavy cream; heated |
| | | Salt |
| | | White pepper |
| | | Nutmeg |
| | | Noodles; lightly buttered |
Recipe by: "Tell Me More" from the Jr League of Lafayette, LA Rinse
asparagus thoroughly. Break off tough bottoms. If thick peel stems.
Blanch in boiling salted water until tender-crisp. Cut into 2-inch pieces.
Melt 2 tablespoons butter in skillet. Saute lightly salted shrimp until
cooked but still crisp. Drain and save the juice. Melt 2 tablespoons
butter in skillet. Add flour and whisk 3 minutes over heat until pale
yellow. Add 2 cups heated cream. Bring sauce to a boil, whisking
constantly. Season with pinch of nutmeg. Add asparagus and shrimp to
sauce and heat, stirring constantly. Add salt and pepper to taste. If
sauce becomes too thick, add enough shrimp liquid to reach desired
consistency. Serve over lightly buttered noodles.