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Shrimp and Asparagus

"This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles."
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50 m servings 653 cals
Original recipe yields 8 servings (4 servings)


  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
  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 garlic in the olive oil over medium-low heat until the garlic is golden brown.
  4. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
  5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

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Read all reviews 385
  1. 523 Ratings

Most helpful positive review

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., l...

Most helpful critical review

I made the recipe as described and there was way too much butter. Also, I found it a little bland.

Most helpful
Most positive
Least positive

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., l...

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 cooki...

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 ...

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 sala...

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 m...

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...

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 shri...

I'm giving this 4 stars because I did tweak it and will tweak further - but loved it overall. Halved the recipe for just my husband and myself and still have a lot left over. Used Angel Hair p...

This was not only easy to make but very good. I used whole wheat noodles, frozen shrimp (thawed and tails removed), cut the oil and butter in half and added some garlic pepper and a some red pep...