Asparagus Shrimp Noodles Recipes

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

SHRIMP, ASPARAGUS & CHERRY TOMATO PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

PASTA WITH ASPARAGUS AND SHRIMP

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. In a large saucepan, cook pasta according to package directions, adding the asparagus for the last 2 minutes of cooking. Drain pasta mixture and return to pan.
• Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic and dried thyme (if using). Cook and stir for 10 seconds. Add shrimp; cook for 2 to 3 minutes or until shrimp turn opaque, stirring frequently. Stir in half-and-half; reduce heat. Heat through. Remove from heat.
• Add shrimp mixture and fresh thyme (if using) to the pasta mixture in pan. Toss to coat. Serve warm.

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS

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.

SHRIMP AND ASPARAGUS

Steps:

• 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.

MUSHROOMS, ASPARAGUS AND SHRIMP OVER EGG NOODLES

Steps:

• Cook asparagus until tender in a large pot of boiling water. Remove with tongs and place in a bowl of cold water, this will stop the cooking process. Set aside.
• Cook egg noodles in the same pot of boiling water according to package directions. Drain and set aside.
• Add 1 tbsp of oil to a hot large pan or wok. Add garlic and shrimp, cook until shrimp are pink. Remove shrimp from pan using tongs, set aside.
• Add remaining oil to the pan. Add mushrooms and saute just until starting to brown, about 3 minutes. Return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. Cook another 1-2 minutes.
• Add mushroom mixture to noodles and toss to blend. Serve hot.

SHRIMP ASPARAGUS FETTUCCINE

Steps:

• Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil until pasta is tender, 2-3 minutes. , In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook until shrimp turn pink, 1-2 minutes longer., Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat.

ASPARAGUS & SHRIMP NOODLES

Steps:

• In a wok, heat oil.
• Add shrimp and stir-fry until shrimp are pink. Remove shrimp and set aside.
• Add garlic and stir-fry until just beginning to color.
• add chili paste, stir-fry 30 seconds.
• Add asparagus. Stir-fry 3 minutes then put on lid and cook for 4-5 minutes or until asparagus is crisp-tender. Stir occasionally to keep asparagus from burning.
• Add water chestnuts and cover until heated through.
• Whisk together soy sauce, ginger and sugar.
• Return shrimp to wok and add soy sauce mixture. Heat through.
• Add cornstarch mixture to wok, stirring constantly.
• Add water while stirring until sauce is a satisfactory consistency.
• Add cooked pasta and mix thoroughly.
• Enjoy!