Shrimp and Asparagus with a Louisiana Twist

Ingredients

• 1 (16 ounce) package spaghetti (such as Dreamfields)
• 1/4 cup butter
• 1/4 cup extra-virgin olive oil
• 1 pound asparagus, cut into pieces
• 1 red bell pepper, thinly sliced
• 4 shallots, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh basil
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon oregano
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese
• Salt and ground black pepper to taste

Directions

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.