Earlier this week, my friends had to take a last minute trip so I got the groceries that wouldn’t keep for while they were gone. These were the initial supplies I had to work with:
I felt like I was on Master Chef with a mystery box. Pictured above are asparagus, grape tomatoes and mushrooms. I added a few staples to the mix:
I added cooked frozen shrimp olive oil and garlic. What isn’t pictured here is lemon juice and white wine.
So the official recipe:
1/2 bunch asparagus chopped
about 9 mushrooms sliced
grape tomatoes chopped in half
1/4 cup white wine
2 tablespoons Olive Oil
3 healthy tablespoons of lemon juice
3 cloves of garlic.
1 package spaghetti cooked per the package.
Saute the garlic in the olive oil for about 2 to 3 minutes.
Add the Asparagus and cook until the asparagus is tender but still crisp (basically you can actually bit into it without feeling like you are chewing bark) about 5 minutes or so.
Add the tomatoes and mushrooms let them cook for about a minute or so then add the shrimp.
Add the wine and lemon, making sure to get the good stuff from the bottom of the pan.
Saute for about 10 minutes while the shrimp and veggies are cooked through.
And this is what you get: