Reviewed: May 16, 2012

My wife kept eating this meal for three days and it was perfect every single day. I did some modifications, and will do more next time. First, I split cooking of mushroom and asparagus on two different skillets. Each with olive oil, garlic, lemon, and butter. I then mixed the two together and added some shrimp. I then served it over vegetable linguine. Even though I used 1/2 cup of butter and 1/4 cup of olive oil, it was still way too much. Next time I will use total of 1/8 of a cup of olive oil and 1/4 cup of butter.

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Reviewer:

chestyle

Cooking Level: Beginning

Reviewed: May 10, 2012

Prepared this exactly as written and my husband actually gave it a #10, which surprised me because he doesn't think that shrimp is substantial enough for a meal! BTW, we did chop up some of our home grown habernaro peppers and spinkled it in our individual dishes to taste.

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Reviewer:

valerie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Largo, Florida, USA

Reviewed: May 5, 2012

Had to make this healthier...but non the less tasty. I omitted the butter completely. Grilled my asparagus and mushrooms. Marinated my shrimp in a lil olive oil, the crushed garlic, sea salt and pepper. Sauteed that with a half sliced red onion and added the grilled veggies and pecorino romano cheese. Served as is w/o pasta. Very good and light. Thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 25, 2012

I'm really not a naked-shrimp person, but this recipe is amazing! I didn't change a thing and I was blown away by how delicious this was. I was a big girl and tried the shrimp and I have to admit I loved it!

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Reviewer:

pipersma

Reviewed: Apr. 24, 2012

Excellent!!!! My husband and I loved this dish. I will be making it again!!

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Reviewer:

Cyndi

Reviewed: Apr. 21, 2012

Very simple and very good!! i boiled my asparagus half way through. Followed the recipe to a t! Second time i cut the recipe in half and it was wonderful.

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Reviewer:

piecookiemaker

Cooking Level: Intermediate

Reviewed: Apr. 16, 2012

This is fairly basic, so other than the preparation method itself I have neither any criticism nor any kudos for this recipe. A number of steps can be saved merely by "stir-frying" the asparagus and mushrooms till nearly done, then adding the shrimp and cooking another few minutes. Not memorable by any means, but a pretty darn good dinner that came together in minutes simply using ingredients I had on hand.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 14, 2012

I loved this recipe, but like most eveyone else cut the oil & butter in half. I cut the shrimp in a butterfly pattern and that made them really appear larger. Next time I will eliminate the lemon juice, that, to me, seemed like it gave a sweet taste to the dish. I served it over thick spaghetti and that, I thought, would be better than noodles. and it was. This is such a quick & easy dish to make. I think, like one reviewer said,, will sautee the mushrooms separately as well as the asparagus. with some mniced garlic.

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