Shrimp and Asparagus

Norma J. Macks

A twist on a recipe found on this site. Being from Louisiana where shrimp is plentiful and served often I really needed something new. Just found out how AWESOME and healthy asparagus is.

Modified from: Shrimp and Asparagus

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50 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Cut asparagus into pieces.
  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 green onions, garlic, red bell pepper in the olive oil and butter over medium-low heat until the veggies are tender crisp.
  4. Add the shrimp to the saute and cook til shrimp is pink.
  5. Toss the shrimp and vegetable mixture with the spaghetti and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.


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