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 AND ASPARAGUS TACOS
This recipe was a creation I made for dinner one night that for some reason just sounded good. I couldn't find a recipe that fit the bill so this is what I came up with. Everyone loved it so I figured I'd better submit it to Food.com so I'd remember how I made them. I made 3 servings with shredded cheddar cheese blend and mine with crumbled goat cheese. The goat cheese was Delicious!! If I do say so myself.
Provided by sconehead
Categories Mexican
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut asparagus into 1 1/2 inch pieces, saute in olive oil and garlic til tender, season with salt, pepper and 1 1/2 tsp cilantro. Aprox. 5 - 8 minutes over med heat. Add in shrimp season lightly and cook covered for another 3 - 5 minutes. In the meantime, mix together yogurt, 1/2 tsp cilantro, lime, salt and pepper and taco seasoning.
- Warm tortillas on a warm grill pan (no oil) over med. heat til lightly toasted on one side, turn over. Sprinkle cheese on tortilla, top with 4 or so shrimp asparagus and yogurt sauce. Eat warm.
Nutrition Facts : Calories 326.9, Fat 13.9, SaturatedFat 4.3, Cholesterol 123.4, Sodium 639.3, Carbohydrate 30.3, Fiber 5.5, Sugar 5.1, Protein 22.4
ASPARAGUS TACOS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Toss 1 pound asparagus (trimmed and halved crosswise) with 2 sliced poblano peppers, 2 tablespoons vegetable oil and 3/4 teaspoon each ground cumin and coriander; season with salt. Spread on a baking sheet and broil, stirring, until charred, 8 to 10 minutes. Serve in warm tortillas with cotija cheese and salsa verde.
SHRIMP TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
- For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
- Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!
SALSA-SHRIMP TACOS
Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
- Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
- Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.
Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 2 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
SHRIMP AND ASPARAGUS CASSEROLE
This scrumptious seafood dish "travels well". At least, the recipe does= I make sure to pack it in my handbag whenever my husband and I are preparing to visit out-of-state relatives. Now that we're retired, we travel often. And it's our custom to take over in the kitchen wherever we visit and whip up one of our own family favorites-frequently this casserole. It never fails to win us compliments...along with invitations to visit again!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- On stove top or in a microwave oven, blanch asparagus for 3 minutes. Drain well; set aside. , In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and cream; cook until thickened. Stir in wine (or substitute). Season with salt and pepper. Stir in beaten egg yolk, cheese and shrimp. , In a buttered 2-1/2-qt. casserole, arrange half the asparagus; pour on half the sauce. Repeat layers. Top with buttered crumbs. Bake at 350° for 30 minutes.
Nutrition Facts : Calories 294 calories, Fat 16g fat (9g saturated fat), Cholesterol 229mg cholesterol, Sodium 627mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
SHRIMP AND MANGO TACOS
This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don't have corn tortillas on hand, serve the shrimp with rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large, heavy skillet or wok over medium-high heat, and add the canola oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.
- Wrap the tortillas in a heavy kitchen towel, and place in a steamer basket over 1 inch of boiling water. Cover the pot, and steam for one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Alternatively, wrap the tortillas in a towel, and heat in the microwave for one minute. Warm the shrimp briefly in the pan. Place 2 tortillas on each plate, top with the shrimp, fold over the tortillas and serve with rice.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 667 milligrams, Sugar 15 grams, TransFat 0 grams
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
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