Shrimp With Garlic Asparagus And Red Peppers

4 servings



  • 12 ounces Contessa large Uncooked Tail-on Shrimp

  • 8 slices of french bread (slice into 1/2 inch thick wedges)

  • 2 tablespoons olive oil

  • 1 bunch asparagus, (slice into 1 inch rounds)

  • 1 red bell pepper, chopped and seeded

  • 3 garlic cloves, minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon crushed red pepper

  • 1 cup white wine

  • 2 tablespoons fresh lemon juice

  • Salt and pepper to taste


  • Preheat oven to 400º F.

  • Place bread slices on a baking sheet and bake for 6 minutes.

  • While the bread is toasting heat oil in a large skillet over medium heat and add asparagus, red bell pepper, garlic, salt, pepper and red peppers.

  • Cook for 2 minutes stirring frequently.

  • Add shrimp and cook for 4 minutes.

  • Stir in wine and lemon juice and bring to a boil.

  • Remove from heat and serve with toasted bread slices.