So did you get up early and watch the royal wedding?!?!?!??
I did!!!! It was absolutely beautiful and I'm so glad that I got up early to watch it.
We even streamed it live at work so we could watch the kiss on the balcony!
(And we even said that this picture reminded us of the ugly step sisters from Cinderella!)
Mr. Cole has taken on a new love of pasta and in trying to keep him eating (somewhat healthy anyway), I've been trying to incorporate a few more pasta dinners into our meal plans. I had some leftover asparagus and a huge stock of pasta (free with coupons!-- see not all couponers are extreme!)
This pasta was definitely a huge hit in our house. It was light and refreshing and definitely something to continue on into the summer!
Angel Hair Pasta with Shrimp and Asparagus
recipe adapted from this recipe on Recipe Girl
15 stalks thin fresh asparagus
1 Tablespoon olive oil
2 cloves garlic, crushed
1/4 teaspoon ground black pepper
6 medium plum (Roma) tomatoes, chopped
1/2 cup chicken stock or broth
1/4 teaspoon salt
12 ounces peeled & cooked shrimp
1 Tablespoon butter
9 ounces angel hair pasta, cooked & drained (I used Ronzoni Smart Taste)
freshly shredded Parmesan cheese, for topping
Trim asparagus. Rinse in cold water; drain. Remove tips and set aside.
Cut remaining asparagus stalks diagonally into 1-inch pieces.
Heat olive oil in a large skillet over medium- heat. Add garlic,salt, and pepper and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes. Cook for 2 minutes, stirring frequently. Add the asparagus stalks, chicken broth and mix well. Cook for 3 more minutes, stirring frequently. Stir in asparagus tips and shrimp. Cook for 1 minute, stirring constantly. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix.
Divide into 3 to 4 bowls for serving; top with Parmesan cheese.
Family Friendly Fridays at Mommie Cooks
Saturday Swap at Quit Eating Out
I'm Lovin it at Tidy Mom