Shrimp and Asparagus with a Louisiana Twist Recipe

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until cooked through but firm to the bite about 12 minutes; drain. Transfer to a large mixing bowl.

Melt butter with olive oil in a large saucepan over medium-low heat. Cook and stir asparagus red bell pepper shallots garlic basil red pepper flakes and oregano in the butter mixture until the pepper is softened about 5 minutes. Add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center 3 to 5 minutes more.

Pour shrimp and vegetable mixture over the spaghetti and toss to mix. Sprinkle Parmesan cheese over the pasta mixture and season with salt and pepper.