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.
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.
SHRIMP AND ASPARAGUS FETTUCCINE
This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.
Provided by Dewski
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
- While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
- Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
- Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.
Nutrition Facts : Calories 517 calories, Carbohydrate 47.5 g, Cholesterol 93.5 mg, Fat 26.2 g, Fiber 4.1 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 680.7 mg, Sugar 1.9 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.
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
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.
LINGUINE WITH SHRIMP AND ASPARAGUS
Categories Milk/Cream Vodka Pasta Shellfish Tomato Shrimp Asparagus Spring Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautée until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; sautée until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.
PASTA WITH SHRIMP AND ASPARAGUS
Make and share this Pasta With Shrimp and Asparagus recipe from Food.com.
Provided by TlLuna
Categories Vegetable
Time 27m
Yield 2 cups pasta, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oil in a skillet over medium heat. Add garlic and red pepper; cook 1 minute. Add clam juice and salt; bring to a boil. Reduce to simmer; cover and cook 5 minutes.
- 2. Bring a pot of water to a boil. Cook pasta according to package directions; drain.
- 3. Cut asparagus into 1 inch pieces. Steam until just tender.
- 3. Add shrimp, asparagus and zest to skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice, and parsley.
Nutrition Facts : Calories 347.4, Fat 5.4, SaturatedFat 0.8, Cholesterol 112.5, Sodium 1008.9, Carbohydrate 52.7, Fiber 3.4, Sugar 4.5, Protein 21.3
PASTA WITH SHRIMP AND ASPARAGUS RECIPE - (4.5/5)
Provided by á-168605
Number Of Ingredients 10
Steps:
- In a large pot, add 4 quarts of water. Bring the water to a boil and add two large chef pinches of salt (around ½ tablespoon). Next, cook the pasta to al dente and remove the water from the pasta. Set aside. In a large sauté pan, heat butter and olive oil. When the butter has melted, add sliced shallots to the pan and cook them until they're soft and aromatic. Then, sauté the asparagus with the shallots until the asparagus are soft. Add the pasta a little bit at a time and mix until the pasta is completely incorporated. In another sauté pan add butter and olive oil. When the butter is completely melted add the onions to the pan, season with salt/pepper and sauté them until they are aromatic, soft and transparent. Next, add the shrimp to the pan and season them with salt and pepper. Cook the shrimp for a few minutes and then add white wine (add the wine off the fire and then put the pan back on). Keep the heat at a medium for 1-2 minutes until the alcohol has cooked out and then add the lemon juice and turn the fire to a medium high. Finally, bring the liquid to a simmer and finish cooking the shrimp for 2 more minutes, add green onion and then pour the shrimp and liquid mixture over the pasta. Toss everything together and serve.
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
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
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
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