Shrimp And Asparagus

Heat until garlic begins to sizzle Add asparagus and let cook over low to medium heat with a lid on the pan for 3 minutes or until starting to get soft, add bell pepper over top and return the lid to pan, turn heat to the lowest setting. Butterfly and clean the shrimp, so they are cut open and lay flat, but are still in one piece. After the asparagus has been in the pan for another few minutes, lay potatoes on top of bell pepper and asparagus mixture. Return the lid and keep it low. Cook for another few minutes until asparagus is tender and the tomatoes and peppers are slightly softened. While this is cooking, prepare your pan and cook the shrimp as follows. In another sauté pan, mix a few tablespoons of butter, a little olive oil, 1 T of chopped parsley, ½ tsp. of dried basil leaf, a sprinkling of green onions, a few cloves of crushed garlic, salt, and pepper. Heat this mixture until it begins to simmer, then turn it down to low and add shrimp. Let the shrimp cook for a few minutes until they turn pink and are no longer translucent. Do not overcook. Take the asparagus out of the pan and lay it on a plate. Arrange the yellow peppers and tomatoes on top, add the shrimp, and pour over the sauce from the sauté pan. Serve over pasta of your choice, this dish is delicious!