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Friday, March 29, 2013

Pasta with thyme roasted shrimp and asparagus

  1. Boil pasta according to instructions. I like them al dente. Pour in a colander and through cold running water, so that they don't stick later.
  2. In a wok, add colored bell pepper, minced garlic, asparagus spears cut into bite size, shrimp (I like adding Montreal chicken spice and lemon juiceon my shrimp), pepper, salt - cook covered. Add fresh thyme.
  3. Pour pasta and cheese of your choice till it melts. Check for salt. Serve warm.
For more pasta ideas click on the label 'pasta'

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