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Shrimp and Asparagus
SUBMITTED BY:
Cathy Christensen
PHOTO BY:
Allrecipes
"This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles."
RECIPE RATING:
Read Reviews
(97)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste
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DIRECTIONS
In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
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.
In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
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.
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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REVIEWS
Reviewed on Jan. 22, 2004 by CSANDST1
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CSANDST1
Jan. 22, 2004
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., lemon juice and frozen shrimp. Served over mini ziti and sprinkled with parmesan. Left out mushrooms as my husband doesn't like them. Using my version the meal is considerably lower in fat and you eliminate a step by not steaming asparagus. Taste was very fresh, light and healthy. Will definitely make this again next spring!
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16 users found this review helpful
Made some changes to this recipe to make it easier and healthier--chopped asparagus into...
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Reviewed on Mar. 28, 2006 by 15JULES
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15JULES
Mar. 28, 2006
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 cooking and also cooked the shrimp, butter, a pinch of minced garlic, the lemon juice and added a few dashes of Creole Seasoning. This reduced the cooking time and then I was able to just throw it all together and serve it warm. By adding the Creole seasoning, it gave it more flavor, and I will continue to do that each time I make this recipe. I have already shared this recipe with a couple friends who have all made it and thought it was wonderful! Thanks again for a quick, easy and very tasty meal!!
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11 users found this review helpful
I was quite impressed with this recipe! So easy and SO good!! I cooked the mushrooms,...
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Reviewed on Sep. 18, 2006 by
Alexzandra
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Alexzandra
Sep. 18, 2006
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 my pasta. Once the asparagus is cooked I add it to a saucepan with my butter, olive oil, s&p, mushrooms and garlic. I saute them until my pasta is ready and then I add my shrimp in the veggie mixture. Cook for 3 minutes and add my pasta. Always is delicious.
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9 users found this review helpful
Everyone I make this for loves it! Even the picky eaters asked for seconds. I have made this...
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Reviewed on Jan. 16, 2004 by CASSIE
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CASSIE
Jan. 16, 2004
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 pepper flakes, but did use fresh juice from a lemon. The lemon seems to be the important ingredient. This one's a keeper.
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9 users found this review helpful
This was not only easy to make but very good. I used whole wheat noodles, frozen shrimp...
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Reviewed on Mar. 17, 2006 by
TchrJrHi
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TchrJrHi
Mar. 17, 2006
I am not a fan of asparagus...but hubby LOVED this dish. I just didn't eat the green stuff (lol). He even made me write the ingredients down on the grocery list to make this again. Thanks for the post.
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8 users found this review helpful
I am not a fan of asparagus...but hubby LOVED this dish. I just didn't eat the green stuff...
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Reviewed on May 24, 2004 by
R&R
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R&R
May 24, 2004
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 few minutes. I used the juice of one lemon. To spice up the flavor a bit, I added red pepper flakes and a bunch of Old Bay seasoning. It would have been a bit bland without the red pepper/Old Bay. My husband and I both enjoyed it with these changes. It was very good reheated the next day as well.
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8 users found this review helpful
I used angel hair pasta instead of egg noodles and only 1/2 cup of butter. I did what one...
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Reviewed on Jul. 4, 2006 by
Elizabeth Ridout
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Elizabeth Ridout
Jul. 4, 2006
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 salad and some crusty bread was a delicious dinner. Go wild; don't cut the butter!
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6 users found this review helpful
Okay, so my husband and I might not live as long as the rest of you who halved the butter, but...
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Reviewed on Jan. 16, 2004 by
Flaquita
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Flaquita
Jan. 16, 2004
Amazing! Easy and delish. I reduced the butter, increased the lemon, left out the mushrooms and added pepper flakes. Great dish for those busy work nights! Thanks.
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6 users found this review helpful
Amazing! Easy and delish. I reduced the butter, increased the lemon, left out the mushrooms...
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Reviewed on Sep. 26, 2003 by Nora
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Nora
Sep. 26, 2003
Excellant............I used 1/2 the butter and oil as well as half the egg noodles. I doubled the lemon juice and added a sprinkle of crushed red pepper.....all suggestions from previous reviewers. It's as pretty as it is good.
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6 users found this review helpful
Excellant............I used 1/2 the butter and oil as well as half the egg noodles. I doubled...
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Reviewed on Jul. 24, 2006 by MELDS
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MELDS
Jul. 24, 200