SHRIMP AND ASPARAGUS SKILLET
Shrimp and Asparagus Skillet is a quick and healthy one pan meal loaded with fresh citrus flavors.
Provided by Jessica Gavin
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
- Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
- Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
- Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
- Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
- Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
- Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
- Add the tomatoes and saute for 1 minute.
- Add the shrimp back to the pan, cook until warmed through, 1 minute.
- Season shrimp and asparagus skillet with salt and pepper.
- Serve immediately with lemon wedges.
JUMBO SHRIMP AND ASPARAGUS
Steps:
- In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
- Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.
Nutrition Facts : Calories 107 calories, Carbohydrate 7.8 g, Cholesterol 44.3 mg, Fat 5.2 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 537.6 mg, Sugar 3.3 g
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.
ASPARAGUS SHRIMP LINGUINE
My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. -Ehnes Wannetta, Eagle Bend, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 444 calories, Fat 16g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 685mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 38g protein. Diabetic Exchanges
SHRIMP AND ASPARAGUS
This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.
Provided by Cathy Christensen
Categories Pasta and Noodles Noodle Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
- Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
- In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
- Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
- Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 45.4 g, Cholesterol 198.7 mg, Fat 42.2 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 18.3 g, Sodium 339.9 mg, Sugar 3.2 g
ANGEL HAIR PASTA W/SHRIMP AND ASPARAGUS FOR 2
Make and share this Angel Hair Pasta W/Shrimp and Asparagus for 2 recipe from Food.com.
Provided by katie in the UP
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; drain and set aside.
- Heat a 9-inch skillet over high heat 1 minute; spray with vegetable spray and add olive oil and shrimp, garlic and shallots; cook, stirring constantly, 2 to 3 minutes or until shrimp turn pink.
- Add asparagus and next 4 ingredients; stir in wine, scraping bottom of skillet to loosen any particles, if necessary.
- Add pasta, basil, and remaining ingredients; toss gently.
- Serve immediately.
- (you can drizzle extra virgin olive oil on finished dish if desired).
SHRIMP AND ASPARAGUS
Shrimp sauteed with asparagus and mushrooms, then tossed with egg noodles. A simple dish that is simply delicious.
Provided by Gerry sans Sanddunes
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil or steam the asparagus until tender.
- Run under cold water to arrest cooking. Drain and cut into 1-inch lengths.
- Bring a large pot of salted water to a boil. Place pasta in pot and return to a rolling boil. Cook until al dente. Drain well.
- In a large saucepan (I use a large wok) saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
- Add butter and lemon juice to the pan. Heat until butter is melted.
- Raise heat and add mushrooms, sauteeing them until soft.
- Lower heat to medium-low. Add asparagus and shrimp, and heat both through.
- Add the egg noodles with the shrimp and vegetable mixture and toss to mix.
- Top with the Parmesan cheese, salt and pepper. Toss again and serve.
Nutrition Facts : Calories 848.3, Fat 35.4, SaturatedFat 12.9, Cholesterol 280.5, Sodium 968.7, Carbohydrate 92.7, Fiber 7.4, Sugar 7, Protein 42.8
LINGUINE WITH SHRIMP AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put shrimp in cold salted water for half an hour. Remove and peel.
- Saute leeks and garlic in two tablespoons olive oil until soft. Add tomatoes, thyme and water and simmer gently for 20 minutes.
- Meanwhile, cut asparagus into one-and-a-half-inch pieces and briefly steam until bright green. Set aside.
- Add shrimp to sauce, cook through, then add asparagus and parsley. Correct seasoning.
- Cook linguine in six quarts boiling salted water until al dente (takes only a few minutes). Drain, place in heated bowl and toss with one tablespoon olive oil. Drain linguine and toss with sauce. Serve immediately. Needs no cheese.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 4 grams, TransFat 0 grams
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
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
ASPARAGUS SOUP WITH SHRIMP
Provided by Moira Hodgson
Categories quick, project, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
- In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them). Remove the shrimp with a slotted spoon, cool, peel and devein them. Sprinkle with lemon juice and set the shrimp aside.
- Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender. Puree the mixture in a blender and return it to the saucepan. Season to taste with salt and pepper and heat through over moderate heat.
- In a separate pan, warm the shrimp. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves. Serve hot.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1349 milligrams, Sugar 10 grams, TransFat 0 grams
JUMBO SHRIMP WITH ASPARAGUS
Got this recipe from another online site and love the combo of shrimp and asparagus, add the ginger and what's not to like. I do add garlic and some chopped shallots to the mix to but as the original recipe didn't have it left it out. The best part is how simple and fast it is, I served over angel hair pasta but think it would be just as good with rice. There's not a lot of sauce with this, so if you like a lot this may not be for you - but the flavors are so good
Provided by Bonnie G 2
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring two cups of water to a boil.
- Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
- Heat the oil in a skillet over medium-high heat.
- Sauté the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste.
- Continue to cook for 5 more minutes.
Nutrition Facts : Calories 107.2, Fat 5.2, SaturatedFat 0.7, Cholesterol 35.3, Sodium 686.1, Carbohydrate 8.9, Fiber 3.3, Sugar 3.6, Protein 8.6
SHRIMP AND ASPARAGUS PENNE
This pretty pasta main course has only a few ingredients, so it's a breeze to whip up. "We used to prepare it with heavy cream, but I substituted half-and-half to cut fat, and it's just as good," writes Diane Shipley of Concord, Ohio.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus in butter for 4 minutes. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Remove and keep warm., In a small bowl, combine the flour, salt and cream until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup cheese. , Remove from the heat. Drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining cheese.
Nutrition Facts : Calories 417 calories, Fat 11g fat (6g saturated fat), Cholesterol 199mg cholesterol, Sodium 580mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
LEMON PEPPER SHRIMP SCAMPI WITH SAUTEED ASPARAGUS
The sauteed asparagus makes a fine accompaniment to this tasty meal, but you certainly can opt for another side dish instead. The combination of the lemon and asparagus with the shrimp just says "Spring is here" to me!
Provided by JackieOhNo
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Add asparagus; saute 4 minutes. Sprinkle with 1/4 t. salt and 1/8 t. pepper; cover and keep warm.
- Cook orzo according to package directions. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 t. salt; cover and keep warm.
- Meanwhile, melt 1 T. butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 t. salt. Add half of shrimpt o pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 t. butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.
- Melt remaining 1 T. butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and 1/4 t. pepper; cook 1 minute or until shrimp are done. Serve over orzo with asparagus on the side.
Nutrition Facts : Calories 445.6, Fat 12.8, SaturatedFat 5.3, Cholesterol 276.6, Sodium 708.4, Carbohydrate 38.9, Fiber 3.8, Sugar 2.4, Protein 43
BAKED SHRIMP AND ASPARAGUS
I invented this casserole when I needed to serve 30 co-workers for a holiday party. I knew it was a hit when people asked for the recipe. Now I make it frequently for guests because it tastes special, yet it's fast to fix.-Jane Rhodes, Silverdale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first five ingredients. Spoon into a greased 8-in. square baking dish. , Bake, uncovered, at 425° for 20 minutes or until shrimp turn pink. Top with croutons if desired; bake 5 minutes longer. Serve with rice.
Nutrition Facts : Calories 124 calories, Fat 5g fat (3g saturated fat), Cholesterol 124mg cholesterol, Sodium 598mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
SHRIMP AND ASPARAGUS SAUTE FOR TWO
Make and share this Shrimp and Asparagus Saute for Two recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 28m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Over high heat, bring a large saucepan of salted water to a boil; add asparagus and cook for 5 minutes or until crisp-tender.
- While asparagus cooks, heat oil in a large skillet over medium-high heat.
- Add shrimp and cook for 2 minutes, turning once.
- Drain asparagus and add to shrimp.
- Combine remaining ingredients in a bowl. Add to shrimp; cook and stir for 3 minutes or until the sauce thickens and turns glossy.
- Remove cinnamon stick and serve.
Nutrition Facts : Calories 270.1, Fat 15.2, SaturatedFat 1.3, Cholesterol 85.8, Sodium 1535, Carbohydrate 21.4, Fiber 6.3, Sugar 9.4, Protein 16.3
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