Recipe by Cathy Christensen
"This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles."
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1 (16 ounce) package
extra virgin olive oil
medium shrimp - peeled and deveined
fresh mushrooms, thinly sliced
grated Parmesan cheese
salt and pepper to taste
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., lemon juice and frozen shrimp. Served over mini ziti and sprinkled with parmesan. Left out mushrooms as my husband doesn't like them. Using my version the meal is considerably lower in fat and you eliminate a step by not steaming asparagus. Taste was very fresh, light and healthy. Will definitely make this again next spring!
I made the recipe as described and there was way too much butter. Also, I found it a little bland.
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 cooking and also cooked the shrimp, butter, a pinch of minced garlic, the lemon juice and added a few dashes of Creole Seasoning. This reduced the cooking time and then I was able to just throw it all together and serve it warm. By adding the Creole seasoning, it gave it more flavor, and I will continue to do that each time I make this recipe. I have already shared this recipe with a couple friends who have all made it and thought it was wonderful! Thanks again for a quick, easy and very tasty meal!!
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 few minutes. I used the juice of one lemon. To spice up the flavor a bit, I added red pepper flakes and a bunch of Old Bay seasoning. It would have been a bit bland without the red pepper/Old Bay. My husband and I both enjoyed it with these changes. It was very good reheated the next day as well.
Okay, so my husband and I might not live as long as the rest of you who halved the butter, but we sure loved this recipe in all its buttery glory! The dish is very pretty and served with a salad and some crusty bread was a delicious dinner. Go wild; don't cut the butter!
Everyone I make this for loves it! Even the picky eaters asked for seconds. I have made this with egg noodles, angel hair and my personal favorite; linguine. I steam the asparagus while I cook my pasta. Once the asparagus is cooked I add it to a saucepan with my butter, olive oil, s&p, mushrooms and garlic. I saute them until my pasta is ready and then I add my shrimp in the veggie mixture. Cook for 3 minutes and add my pasta. Always is delicious.
Really good and easy. Did not use olive oil. Sauteed mushroom, garlic and asparagus in butter for 5 minutes. Mixed all that with cooked pasta. Sauteed shrimp and garlic in butter, then added lemon juice and red pepper flakes. Mixed everything with pasta and veggies, then added parmesan. Really good with garlic bread. Thanks for sharing your recipe =).
Wonderful meal in one. Only thing I did different from the ingredients was only 8oz. of sliced mushrooms and 1/2 cup butter, and that was plenty. I didn't follow the cooking directions, the shrimp needs to be the last ingredient or it would be too tough by the time the mushrooms cook. I just sauteed the garlic in the oil and then added the butter, asparagus and mushrooms, once they were just about tender, I tossed in the shrimp for about three minutes until tender and pink. Then poured that mix into the already waiting egg noodles. I'm sure if you wanted to use a whole cup of butter it would be even better...but I didn't want the extra calories and no one here noticed.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Asparagus
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 380
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