Pan-fried shrimps and creamed asparagus

Pan-fried shrimps and creamed asparagus
This is fast and easy, and just another good stand-by dish for all those days when you really don’t feel like cooking.

1 lb (20 to 25 pieces) frozen easy-peel deveined shrimps, thawed and peeled
1/4 cup (approx) Italian salad dressing
1 bundle fresh asparagus, washed and woody/tough ends removed
1 can (10.5 oz) cream of chicken soup
2 tablespoons whole milk

Add Italian salad dressing to shrimps; stir well.   Set aside to develop flavor.

Steam asparagus:   Arrange cut asparagus in microwaveable steamer with about 1/3 cup water.  Zap for 5 minutes.   Drain.  Set aside.

Transfer shrimps and marinade into a large skillet with about 1 tablespoon heated oil.  Cook over medium heat 2 to 3 minutes, until shrimp turned pink,  on both sides.   Move the cooked shrimps to the side of the skillet.  Empty a can of cream of chicken soup on the skillet.  Stir in 2 tablespoons milk to thin the sauce.  Add drained steamed asparagus  and toss with creamy sauce.  Cook until just heated through.  Transfer creamed asparagus onto a serving platter and top with pan-fried shrimps.

And what’s for dessert?  That will be another post…enjoy!

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