PASTA WITH ASPARAGUS AND SHRIMP
Fat-free half-and-half makes this elegant pasta dish rich and creamy, yet ideal for diabetic meal plans.
Provided by EatingWell Test Kitchen
Categories Quick & Easy Pasta Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. In a large saucepan, cook pasta according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain pasta mixture and return to pan.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and dried thyme (if using). Cook and stir for 10 seconds. Add shrimp; cook for 2 to 3 minutes or until shrimp turn opaque, stirring frequently. Stir in half-and-half; reduce heat. Heat through. Remove from heat.
- Add shrimp mixture and fresh thyme (if using) to the pasta mixture in pan. Toss to coat. Serve warm.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 38.5 g, Cholesterol 130.3 mg, Fat 6.4 g, Fiber 4.2 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 156.9 mg, Sugar 4.1 g
EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS
I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!
Provided by ILYTAT
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
- Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g
LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
- Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
- Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
- Pour the sauce over the pasta and toss to combine. Serve immediately.
ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR
We've all heard that the way to a man's heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It's easy on the budget and turns out perfectly for two. -Shari Neff, Takoma Park, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
Nutrition Facts : Calories 488 calories, Fat 19g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
SHRIMP SCAMPI WITH ASPARAGUS
Sauteed shrimp is tossed with small ridged pasta shells, called conghiglie rigate, that are perfect for picking up the garlic-infused white wine sauce.
Provided by Martha Stewart
Categories Food & Cooking
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat. Add asparagus to pot, simmer 30 seconds, and remove. Add the pasta and a generous pinch of salt to the pot and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add 1 tablespoon olive oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
- Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, cooked asparagus, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.
PASTA ALLA PAMELA WITH SHRIMP AND PEAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a big pot of water to a boil. Salt liberally.
- In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
- Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
- Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.
PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Categories Pasta Tomato Vegetable Sauté Basil Shrimp Asparagus White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.
SPAGHETTI WITH SHRIMP AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel the shrimp, cover them with heavily salted cold water and soak for at least 30 minutes.
- In a skillet, soften the onion and the garlic in the olive oil. Add the tomatoes, thyme, pepper and pepper flakes and simmer gently, covered, for 15 minutes. If the sauce gets too thick, add a little water.
- Slice the asparagus on the bias into two-inch pieces. Place in a steamer and steam until bright green but al dente.
- Meanwhile, bring six quarts salted water to boil and cook the spaghetti until al dente.
- When the spaghetti is nearly done, drain and rinse the shrimp. Add them to the sauce and cook for two minutes. Add the asparagus and cook a further one minute. Drain the spaghetti and place in a heated serving bowl. Top with the sauce and the parsley and serve.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 7 grams, Carbohydrate 97 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1055 milligrams, Sugar 8 grams, TransFat 0 grams
FETTUCCINE WITH ASPARAGUS AND SHRIMP
This is a lighter version of a fantastic recipe. Each serving is about 338 calories. I found this in a magazine Quick and simple.
Provided by bigbadbrenda
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil.
- Drop in the asparagus and cook until tender crisp, about 4 minutes. Remove from water with a slotted spoon and plunge into ice water to stop cooking.
- Bring water back to a boil and put in the fettuccine and cook until done. Drain but reserve 1/2 cup of cooking liquid.
- Warm 1 tbsp olive oil in a large skillet. Add shrimp and garlic, season with salt and pepper and saute for 1 minute.
- Add asparagus cook until shrimp are opaque and asparagus is warmed, 2 more minutes.
- Return pasta to pot and toss with half the Parmesan, half the parsley and lemon zest the remaining 2 tbsp of oil and the reserved cooking liquid.
- Season with salt and pepper.
- Divide pasta among bowls, top with shrimp and asparagus and sprinkle the remaining cheese and parsley.
- Enjoy with some French bread.
Nutrition Facts : Calories 366.7, Fat 11.5, SaturatedFat 2.8, Cholesterol 116.2, Sodium 221.4, Carbohydrate 49.2, Fiber 3.3, Sugar 1.1, Protein 19.9
SHRIMP ASPARAGUS FETTUCCINE
Fettuccine lovers rejoice! This is a quick and healthy way to enjoy your favorite pasta. You could also use leftover chicken instead of shrimp in this versatile and easy weeknight dinner. -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil until pasta is tender, 2-3 minutes. , In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook until shrimp turn pink, 1-2 minutes longer., Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat.
Nutrition Facts : Calories 394 calories, Fat 17g fat (4g saturated fat), Cholesterol 165mg cholesterol, Sodium 519mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges
SHRIMP-ASPARAGUS ALFREDO PASTA
A light, creamy pasta, asparagus, and shrimp dish. Bright veggies add color and complement nicely. Wonderfully simple in ingredients and quick to prepare!
Provided by Jessica Giles
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 7 to 8 minutes.
- While the pasta is cooking, melt butter in a large skillet over medium-high heat. Add shrimp and garlic; saute until the shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Remove shrimp to a covered dish; keep warm.
- Add asparagus and water to the hot skillet; cover and steam until the asparagus is tender-crisp, 5 to 7 minutes. Add tomatoes; steam until heated through, 3 to 4 minutes. Uncover and reduce heat to medium. Drain pasta and add to the skillet. Add shrimp, Parmesan cheese, and half-and-half, stirring gently to combine. Cook until sauce thickens, 2 to 3 minutes.
- Sprinkle with parsley and season with pepper to serve.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 39.9 g, Cholesterol 204.6 mg, Fat 12.5 g, Fiber 4 g, Protein 33.4 g, SaturatedFat 7 g, Sodium 470.3 mg, Sugar 3.2 g
ASPARAGUS AND SHRIMP LINGUINE
This recipe is from Campbell's Soup (campbellsoup.ca) and it was very well received at our house. The only changes I made was to add more fresh basil and using whole wheat pasta. The recipe says that this feeds 4 people, but we have leftovers for tomorrow night.
Provided by Eldeevee
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside.
- Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute.
- Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat.
- Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.
Nutrition Facts : Calories 355.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 71.4, Sodium 540.5, Carbohydrate 50.2, Fiber 4.1, Sugar 2.9, Protein 19.1
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