SHRIMP ASPARAGUS ALFREDO
This is so easy. This just recipe came from cleaning out the fridge one day. My family loves it, so do guests. This takes about twenty minutes, but tastes tlike you spent hours. Serve with a green salad, and garlic bread. You can't loose. This doubles well.
Provided by Jackie H.
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Melt butter over medium-low heat.
- Stir in garlic, saute for 3-4 minutes, do not brown garlic.
- Add sour cream cheese and milk, bring to a slow simmer.
- Toss in srimp and drained asparagus.
- Simmer until thickens.
- Toss with cooked pasta.
Nutrition Facts : Calories 969.3, Fat 54.4, SaturatedFat 32.5, Cholesterol 388.2, Sodium 1120.4, Carbohydrate 68.4, Fiber 4.3, Sugar 2.7, Protein 53.6
SHRIMP ALFREDO
Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.
Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
SHRIMP ASPARAGUS ALFREDO PASTA
This is a creamy, garlicky and buttery dish that is easy to prepare. Your entire kitchen will smell amazing while preparing this dish. This is one your mouth will definitely enjoy. This recipe is not for those who are looking for low calories or fat. Go easy on the salt because Parmesan is naturally a salty cheese. I hope you enjoy making it as much as I did.
Provided by AshleyNeicole
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- All items are prepared simultaneously.
- Cook past according to package directions.
- In large skillet, add the oil and 1/4 cup butter. Once melted add 2 tablespoons of garlic and saute for 1-2 minutes. Add the asparagus and shrimp, with light salt and pepper to taste. Simmer on low.
- In second large skillet, melt remaining 1/2 cup butter. Add cream, garlic, light salt and pepper to taste. Bring to a slow boil and slowly whisk in Parmesan cheese. Keep stirring to prevent sticking for about 2-3 minutes. Remove from heat.
- Drain pasta and combine with sauce and shrimp/asparagus mixture. Sprinkle with Parmesan cheese when served.
Nutrition Facts : Calories 1358.6, Fat 96.5, SaturatedFat 56.7, Cholesterol 526.7, Sodium 2012.6, Carbohydrate 76.2, Fiber 10.7, Sugar 1.8, Protein 51.7
PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Categories Pasta Tomato Vegetable Sauté Basil Shrimp Asparagus White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.
EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS
I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!
Provided by ILYTAT
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
- Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g
SHRIMP TORTELLINI PASTA TOSS
No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink., Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.
Nutrition Facts : Calories 413 calories, Fat 17g fat (4g saturated fat), Cholesterol 165mg cholesterol, Sodium 559mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
SHRIMP PRIMAVERA ALFREDO
The secret to this delicious pasta dish lies in an array of fresh vegetables, quick-cooking shrimp, and prepared Alfredo sauce, jazzed up with two simple ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain linguine as directed on package; cover to keep warm.
- Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
- Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
- Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.
Nutrition Facts : Calories 520, Carbohydrate 48 g, Cholesterol 190 mg, Fat 4, Fiber 6 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 1 g
CREAMY SHRIMP TORTELLINI
My husband and I love entertaining. This recipe is easy yet elegant, allowing us to visit with company while serving a dish that's sure to impress. Here, it's sized for two.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a skillet, saute the green pepper, red pepper, mushrooms, onion and garlic in butter until almost tender. Stir in the flour, garlic salt, basil and oregano until blended. Combine cream and wine; gradually stir into pepper mixture. Add bay leaf. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for about 8 minutes or until thickened, stirring several times., Meanwhile, cook tortellini in boiling water for about 5 minutes or until tender; drain. Cook shrimp in boiling water for 3 minutes or until they turn pink; drain. Discard bay leaf. Stir tortellini and shrimp into sauce.
Nutrition Facts :
TORTELLINI WITH ASPARAGUS & LEMON
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.
Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
EASY SHRIMP & ASPARAGUS TORTELLINI ALFREDO
This is a quick and easy recipe that tastes like you fussed over it. Minimal ingredients with big flavor. It's three cheese tortellini, shrimp and fresh asparagus bathed in a creamy alfredo sauce. Yum! It's perfect for a busy day, or the evening when you just don't feel like cooking. Recipe may be doubled.
Provided by Teresa G. @sokygal
Categories Seafood
Number Of Ingredients 8
Steps:
- Rinse asparagus; lay on paper towels to dry. Trim tough ends; cut stalks into 1/2 inch lengths. Measure out 1/4 to 1/2 cup for recipe. Set aside.
- Fill a 2 to 3 quart saucepan with water, to within 1 1/2 inches from top. Add 1 teaspoon salt. Bring to boil over high heat.
- While waiting for water to boil, empty alfredo sauce into a saucepan. Warm sauce over medium low heat, stirring frequently so as not to scorch.
- When water comes to a boil, add tortellini, stir and reduce heat to medium/medium high to avoid boil-over. Boil for 7 minutes (set timer.)
- After 7 minutes, add asparagus to boiling pasta; set timer and cook for additional 3 minutes.
- While asparagus and tortellini finish cooking, add shrimp to hot alfredo sauce on medium-low heat.
- Drain tortellini and asparagus. Return to saucepan.
- Pour shrimp and sauce over the hot pasta; stir gently to thoroughly coat pasta and asparagus. Taste for seasoning and adjust to your liking.
- Pour pasta into a warm serving dish (or spoon it from the pan 'family-style.") Garnish with chives, if desired. Serve immediately. Cover and refrigerate leftovers.
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