Shrimp and Asparagus Pasta

Lisa Meece

"I had all this stuff in my refrigerator and decided to throw it all together for dinner one night. I loved it! The nice thing is, you can substitute just about anything you want or use different amounts to your taste. I added the almonds for the crunch and the parsley for the freshness. Although the recipe is written for raw shrimp, I used cooked shrimp and threw that in at the last minute."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  1. While large pot of salted water comes to a boil, heat a large skillet on medium high heat. Add olive oil and butter. Once butter is melted, add garlic, onions, and mushrooms. Add salt and pepper and saute several minutes until softened a bit. Stir in asparagus and cook for a minute or two. Add shrimp to the pot. While the shrimp is cooking, add the pasta to the boiling water. When pasta is al dente, place it in skillet using tongs. Sprinkle the lemon juice and the almond slivers on top and stir in. Add additional salt and pepper if desired. Top with chopped parsley.


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