1/2 pound of asparagus
1 pound of shrimp (deveined & peeled)
1/2 pound of cremini mushrooms
Half a bag of whole wheat pasta
5 minced garlic
2.5 tablespoon of butter
3 table spoon of EVOO
Lemon juice (2 lemons)
Garlic salt, black pepper.
Cook asparagus in boiling water. Once cooked let them cool to the side. In same water boil pasta about 8 minutes.
In separate pan heat EVOO, garlic and butter. When garlic browns add shrimp, cook until pink, add mushrooms and cooled asparagus (should be cut into bits). Mix, serve on top of a bed of spinach and top with fresh basil.