Tarragon Shrimp with Asparagus

If you like shrimp, asparagus, and pasta...you will love this pasta dish!

Ingredients:
1/2 cup of Olive Oil
4 cloves of garlic peeled and diced
2 shallots finely chopped (shallots replace onions for most of my migraine-friendly recipes.  Onions are too high in tyramine for this migrainuer)
1 tsp. salt
Freshly ground black pepper
1 Tbsp. dried tarragon
1 pound large peeled and deveined shrimp
A package of almost any pasta will work with this dish

Start by buying shrimp that has no preservatives (see previous post related to migraine induced by sodium tripolyphosphate). See example below of shrimp without preservatives or antibiotics.  The only ingredients should be shrimp as far as I'm concerned.

 

Once you have purchased you migraine-friendly shrimp, you can start peeling and deveining them.

Next I start boiling water for the pasta of choice (I usually prefer a gluten-free angel hair).  Any pasta will work for this dish. I just prepare per the package instructions and then set aside.

For ease and because I was feeling lazy, I dumped the shallots and garlic into my food processor and pulsed them together.

In my pan I heated the oil at a medium heat and tossed in the shallots and garlic

While those are cooking I prep the asparagus, and then toss them in with the shallots and garlic.  I add in both the tarragon and the black pepper.

And at last, I toss the prepared shrimp in with the asparagus and cook until the shrimp are completely pink.  When the shrimp are completely cooked I toss in the cooked pasta to soak up the oil and flavors.  Then I serve it into a bowl straight from the pan.  The tarragon and black pepper give this dish a really nice flavor.  ENJOY without a migraine!