Shrimp and Asparagus

Shrimp and Asparagus

314

"This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles."

Ingredients

50 m {{adjustedServings}} servings 653 cals
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Nutrition

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  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
  2. 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.
  3. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
  4. 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.
  5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
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Reviews

314
  1. 430 Ratings

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Made some changes to this recipe to make it easier and healthier--chopped asparagus into bite-size pieces and sauteed in about 2T olive oil with garlic about 5 min. Add 1 stick low fat marg., l...

I was quite impressed with this recipe! So easy and SO good!! I cooked the mushrooms, asparagus, butter and minced garlic in a separate pan. Then, at the same time I had the egg noodles cooki...

I used angel hair pasta instead of egg noodles and only 1/2 cup of butter. I did what one reviewer suggested and sauted the asparagus in olive oil then set aside until I had sauted the shrimp a ...