Shrimp Asparagus Pizza Recipes

SHRIMP AND ASPARAGUS PIZZA

Steps:

• Pre-heat the oven to 230°C (450°F).Line a baking sheet with parchment paper.Spread the pesto on the pizza dough, leaving 1 cm of space around the edge.Cut the asparagus into bite-sized pieces.If the spears are thick, cut them in half lengthwise so they cook more quickly.Add the asparagus on the pizza.Add the shrimp, mache, and mozzarella on the pizza.Shave the sharp cheddar using a peeler and add the shavings on the pizza.Heat in the oven for 10 minutes or until the dough is golden and the cheese melted.Source: Marie-Ève Caplette, nutritionnist

SHRIMP ASPARAGUS PIZZA RECIPE

Steps:

• Arrange a rack in middle of oven and preheat to its hottest setting, 500°-550°.
• Heat up a bit of oil over medium heat in a non-stick pan. Add the garlic and cook, stirring occasionally, until golden, about 2 minutes. Add the shrimp and cook, 1-2 minutes per side, until slightly pink. Squeeze on 1/2 a lemon's worth of juice, season with salt and pepper and set aside.
• Gently shape dough into a rectangle on an oiled baking sheet. Spread on the shredded mozzarella and top with the asparagus pieces, a sprinkle of crushed red pepper, the lemon zest, the cooked shrimp and the chopped flat leaf parsley. Finish with the parmesan and bake pizza until bottom of crust is crisp and top is blistered, about 12-14 minutes. Slice and enjoy!

SHRIMP PIZZA

Steps:

• For white sauce, in a small nonstick saucepan, melt butter. Stir in the flour, mustard, cayenne and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large nonstick skillet coated with cooking spray, cook onion over medium heat for 2 minutes. Add shrimp; cook and stir 2-3 minutes longer. Drain., Place crust on a pizza pan or baking sheet; spread with white sauce. Top with shrimp mixture and cheese. Bake at 425° for 8-12 minutes or until shrimp turn pink and cheese is melted.

SHRIMP AND ASPARAGUS

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.