Shrimp and Asparagus and Feta, Oh My!

I have usuals in my cooking repertoire, as we all do, and something my boyfriend always asks for is what he calls "shrimp pasta," which is like my non-alcoholic take on shrimp scampi. I usually use spinach as well to add in some green and counter my guilt over the amount of butter in the dish, but I had been hearing about how asparagus was in season and when I got the grocery store it was actually on sale. I still lack pictures, I'm sorry to say, but I'm hoping the awesome power of shrimp, asparagus and feta will lure you in ;) I make this for two, but it leaves left overs, so you can adjust as you wish.

Shrimp Pasta with Asparagus and Feta

1 lb shrimp (I use peeled and deveined cause I'm lazy)
Juice of 1 lemon
1 tbs butter
1 bundle asparagus (it was a little less than a pound)
Splash of olive oil
2-3 cloves garlic
Salt and pepper


Put a splash of olive oil into a large sauce pan, mince up some garlic and let cook for about 2 minutes on low to medium heat - till garlic starts to smell fragrant but before it browns. In the meantime, put water up to boil. At a rolling boil, add pasta of your choice (I mostly use spaghetti, but I went with some cool-looking pasta called Rombi.

Cut off the hard ends of the asparagus and throw away. Cut the spears in half and put into the pan with garlic. Cook, stiring occasionally, for about 5-7 minutes. Add shrimp and half tbs of butter. Cook till shrimp are pink and add some salt and pepper. When shrimp are done, add lemon juice, taste - and if needed add other half tbs of butter. Toss with pasta in bowl (or pan if you're me), add some crumbled feta and stir to let feta melt in a bit. Serve!

Yum, totally excellent. Not the MOST healthy of dishes, but not bad either ;)