A spritz of lemon, a sprinkling of dill--tender shrimp and springtime asparagus don't need much to meld into a perfect pasta dish.
Try substituting broccoli for the asparagus.
Fresh, uncooked shrimp can be tightly covered and refrigerated for up to two days. Rinse with cold water and pat dry on paper towels before storing.
Chicken Fettuccine Casserole (Cooking for Two)
Asparagus, Shrimp and Shells Bake
Shrimp and Pea Pod Casserole (Cooking for Two)
Shrimp and Fresh Asparagus Salad
Grilled Zesty Herb Shrimp Salads
Grilled Salmon with Citrus-Dill Butter