1 lb shrimp, peeled and deveined
8 ounces pasta of your choice (we used angel hair)
Kosher salt and freshly ground pepper
1 stick of unsalted butter, divided
4 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
¼ cup freshly grated Parmesan
fresh parsley leaves, chopped
Directions: In a large pot, cook pasta according to package instructions. Drain well. Season shrimp with salt and pepper; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes. Cook and stir frequently about 1 to 2 minutes. Add shrimp and cook, stirring occasionally, for 2-3 minutes. Melt remaining 6 tablespoons butter in a skillet. Stir in pasta and Parmesan. Cook for 2 minutes before adding shrimp. Garnish with parsley.
1 bunch asparagus
salt and pepper
Directions: In a cast iron skillet drizzle oil oil over asparagus and sprinkle with salt and pepper. Toss over medium heat until tender.
Photos by Lauren Wood