I left out the noodles, reduced the butter and olive oil, and added onions. It was good but I would improve the recipe in the future but adding the shrimp a little later, they were done before the mushrooms were.

I haven't actually made this yet, but a friend of ours had us over for dinner and made it, and it was absolutely fabulous! I'm really looking forward to making this on my own, it was the best shrimp with pasta I've ever had!

This is great. Cut oil and butter WAY down to save some fat. Had more than enough with 2T of oil and 2T of butter when adding shrimp. Added extra garlic and sauted in oil for a few minutes before adding asparagus. Added some white pepper and some finely chopped hot peppers to give a kick which we like. Added muchrooms when asparagus was getting soft and shrimp and butter after that. Served over rice and was just as good the next day.. Will make again. It was a keeper and easy!

This was delicious! The one change I will probably make the next time is to skip steaming the asparagus. Instead I will chop it first and stir-fry it with the garlic. Thanks for a keeper!

I made this recipe both ways - as originally intended, and with the addition of Dijon mustard (about a tablespoon) as suggested by a couple of other reviewers. The Dijon does not make it better - just different. It is nice and light without it; the Dijon just makes it richer and a little heavier. If you are preparing this, and are curious about the effects of the Dijon, simply take a tablespoon of sauce and add a drop of Dijon - you'll get the idea without effecting the entire dish. Also, I did not reduce the ingredients (oil and butter) as suggested by others. I simply removed all of the solid parts and placed them in the pasta - then spooned the sauce onto the pasta until I got it to the way I like it. I ended up using all of the sauce. There's no reason to cut the ingredients in half unless you know you will like it like that. Until you know - make it all and spoon what you want onto the pasta - better to have too much then not enough. I used frozen raw shrimp (from Costco) and cut them in half for bite sized pieces. I also used Smart Balance instead of butter. Overall this recipe was very good. I will make it again. The others at dinner also liked it. Thank you for the recipe.

This was okay for us, but not really worth the price of the ingredients. It is certainly a good starting place, but it needs some playing around with. I would start with (like others have said) significantly reducing the oil/butter amounts. I also sauteed my asparagus and mushrooms just because we like them better (texturally and flavor-wise) cooked that way. Next time I will probably add some herbs...maybe a little basil or thyme. It's really not a bad recipe, it just needs a few tweaks.

This is a very good recipe. I used it as a springboard to try variations. The one that I like the best is to substitute thin strips of zucchini for the mushrooms and to leave out the butter (my diet) and increase the olive oil slightly. Such a summery meal. I'll bring it out again during the long frigid winters of my town.

This is one of my new favorite recipes! I have made it a few times the past couple months and it's a hit every time. I even gave the recipe to my sister and now her kids keep asking for more. I made a small change to make it easier. Chop the asparagus first before blanching them. Margarine is also a good idea to keep it healthier, but the butter definitely makes it taste richer. I also use raw frozen shrimp from costco and it tastes just as good as fresh!

This was delicious. Like others, I used MUCH less oil and butter.. probably 1/4 cup oil and 4-5 Tb of butter. I can NOT imagine using 2 STICKS of butter! I omitted the mushrooms because I didn't have them, but I used a little more asparagus and shrimp. I used spaghetti instead of egg noodles, used my mother-in-law's homemade grated cheese, and added just a touch more lemon juice. Tasted great.. even my picky husband thought so.

Ok, I've been waiting for the price of asparagus to come down and for me to have both asparagus and shrimp in the house before I could finally make this recipe. First, I only used 1/4 cup of olive oil, and about 1/4 cup of butter. I omitted the mushrooms (sorry, don't eat fungus..) it was good, not great. Don't think it would have been better if it was swimming in and extra 1 cup of oil or butter - I would make again, just with a few mods to make it more healthy and more taste. Sorry!

great recipe! my boyfriend loved it, i would make it with a little less olive oil next time, but over all it was a big hit!

This was pretty good, but I have to say, I only used half the olive oil & butter this recipe calls for. That said, what I would change for next time is to use the juice & zest of two lemons (this time I only used one) and I would add some salt. I also used whole wheat fettucine instead of the egg noodles.

This was a hit with my family. My 10 year old gave it a thumbs up, and ate all the vegtables with out any complaints, and was excited when he had more mushrooms on his 2nd serving. Not the norm in our house, and my 7 year old loved it. I did use less butter and oil, about 3 tbs oil and 6 tbs butter, seemed to be plenty. Also, served over rice instead of noodles. Thanks for a new recipe!

We loved this recipe! I did make a few changes though, based on other reviews. I cut the butter and olive oil in half, sauteed the asparagus with the olive oil and garlic, and then added the mushrooms and shrimp last. I also added 1/2 tsp of crushed red pepper to spice it up a little.

Really tasty and easy. I did as another poster suggested and sauteed the asparagus and that worked well. However, I went with real butter. It needed some kick so I threw on a few red pepper flakes.

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