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 SCAMPI WITH TOMATOES, PASTA, AND ROASTED ASPARAGUS
This is a great date night meal! It will make a ton of leftovers, so you can send some home with your boo. I make this with a decent bottle of Sauvignon Blanc because the acidity in the wine pairs well with the lemon juice and the fresh cut grass-like aromas of the asparagus. Chill the rest of the bottle and have it with your meal! Remember to always use a wine that you enjoy the flavor of by itself if you're going to cook with it because the food takes on the flavor of the wine.
Provided by Andrea Jean
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 35m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
- Meanwhile, melt butter in a saucepan over medium-low heat. Add Dijon mustard, 1 tablespoon garlic, parsley, lemon juice, and white wine. Place shrimp and tomatoes in a small glass baking dish and pour butter sauce on top. Stir until shrimp and tomatoes are well coated.
- Combine asparagus, olive oil, Parmesan cheese, 1 teaspoon garlic, salt, black pepper, and red pepper in a second glass baking dish.
- Place both baking dishes side by side in the oven and bake until shrimp is fully pink, about 15 minutes. Pour shrimp, tomatoes, and butter over the cooked penne pasta and stir to combine. Add Pecorino Romano cheese and Italian blended cheese; mix to combine. Serve asparagus over top of the pasta.
Nutrition Facts : Calories 441.5 calories, Carbohydrate 47.2 g, Cholesterol 124.5 mg, Fat 19.2 g, Fiber 3.9 g, Protein 21.1 g, SaturatedFat 9.7 g, Sodium 380.5 mg, Sugar 3.1 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.
SHRIMP SCAMPI WITH ROASTED ASPARAGUS
Steps:
- Heat the olive oil in a nonstick skillet over medium-high heat. Saute the garlic for a few seconds, then add the vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with hot pepper sauce, salt and pepper, to taste. Divide among 4 plates and serve Roasted Asparagus and Italian Greens.
- Preheat oven to 400 degrees. Cut or snap off the 1-inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2-inch pieces (you should have about 5 cups). Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings. Spread the asparagus into a single layer and roast in the oven for 5 minutes. Roll the asparagus in the oil to recoat and roast 10 more minutes for thick spears, 5 more minutes for thin ones. Remove from the oven and serve with the shrimp.
- Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve.
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 ASPARAGUS SCAMPI
Make and share this Shrimp and Asparagus Scampi recipe from Food.com.
Provided by Jimijoe 43
Categories One Dish Meal
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Heat saute pan over medium heat.
- Add oil and butter.
- When butter melts, add the next 8 ingredients.
- Simmer 5-8 minutes.
- Add shrimp and the other 1 minced clove of garlic.
- Simmer 5 minutes.
- Add rice and mix well.
- Add salt to taste (1/2 tspn).
Nutrition Facts : Calories 611, Fat 33.9, SaturatedFat 20.1, Cholesterol 311.8, Sodium 245.7, Carbohydrate 40, Fiber 3.2, Sugar 3, Protein 36.9
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
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- Bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
- In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
- Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
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4.8/5 (11)Total Time 30 minsCategory DinnerCalories 473 per serving
- When olive oil is fragrant add onion and saute for 2-3 minutes. Then add in asparagus and garlic. Saute veggies until onion is translucent and asparagus is cooked, but not mushy. About 4-5 minutes. Remove from heat and transfer vegetables in to a separate bowl.
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- Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.
- Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
- In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.
- Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.
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