Dressed with garlicky olive oil and lemon, shrimp and crisp-tender asparagus tossed with cavatelli make a delightful, fresh main course.
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Loved it. My guest for Lunch loved it as well.
The little garlic poaching is a bit tedious, but I did it right after breakfast and set it aside.
Will make this again.
This recipe is a winner. The spring flavor of asparagus pairs well with the lemon. Poaching the garlic was a good way to make garlic infused olive oil and adding the poached garlic and thyme (I used fresh thyme) added another layer of flavors. We ate this as a Sunday evening meal paired with a crisp, unoaked chardonnay.
Really delicious, creamy from the pasta water, tons of flavor from lemon, poached garlic, parsley. A winner! Look forward to making it for family and friends.
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