Easy Shrimp Asparagus Tortellini Alfredo Recipes

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SHRIMP AND ASPARAGUS ALFREDO RECIPE BY TASTY



Shrimp And Asparagus Alfredo Recipe by Tasty image

Here's what you need: large shrimp, McCormick® Salt Free Garlic and Herb seasoning, unsalted butter, asparagus, heavy cream, grated parmesan cheese, chickpea spaghetti

Provided by McCormick

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7

1 lb large shrimp, peeled and deveined
2 tablespoons McCormick® Salt Free Garlic and Herb seasoning
2 tablespoons unsalted butter
1 lb asparagus, cut into 1 in (2.5 cm) pieces
1 cup heavy cream
½ cup grated parmesan cheese
1 lb chickpea spaghetti, cooked according to package instructions

Steps:

  • In a large bowl, toss the shrimp with the Salt Free Garlic and Herb seasoning until well coated.
  • Melt the butter in a large skillet over medium heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 2 minutes. Add the asparagus and cook for another 3 minutes, until wilted slightly.
  • Stir in the heavy cream and Parmesan. Cook for 5 minutes, until the cream has thickened slightly.
  • Serve the shrimp and asparagus Alfredo immediately over the cooked chickpea pasta.
  • Enjoy!

Nutrition Facts : Calories 829 calories, Carbohydrate 71 grams, Fat 43 grams, Fiber 18 grams, Protein 59 grams, Sugar 13 grams

SHRIMP ASPARAGUS ALFREDO PASTA



Shrimp Asparagus Alfredo Pasta image

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

3 cups uncooked penne pasta
2 cups heavy cream
1 lb cooked frozen shrimp, thawed and tail off
3/4 cup salted butter
2 cups asparagus, chopped
1 1/2 cups parmesan cheese
5 tablespoons minced garlic
1 tablespoon olive oil
salt, to taste
pepper, to taste

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

FETTUCCINE ALFREDO WITH SHRIMP, ASPARAGUS AND MUSHROOMS



Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms image

Make and share this Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 1 pot, 12 serving(s)

Number Of Ingredients 12

2 lbs fettuccine
1 lb asparagus, cut into 1 inch pieces
1 tablespoon butter
8 ounces mushrooms, sliced
2 cups heavy cream
2 cups half-and-half cream
1 cup fresh lemon juice
2 cups parmesan cheese, grated
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
fresh coarse ground black pepper
1 lb shrimp, cooked and peeled

Steps:

  • Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
  • In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
  • Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.

Nutrition Facts : Calories 616.9, Fat 29, SaturatedFat 16.6, Cholesterol 223.9, Sodium 497.1, Carbohydrate 61.7, Fiber 3.6, Sugar 3, Protein 28.7

SHRIMP ASPARAGUS ALFREDO



Shrimp Asparagus Alfredo image

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

2 garlic cloves, minced
1/2 cup butter
1 (8 ounce) carton sour cream
1/2 cup parmesan cheese, grated
2 1/2 cups milk
1 lb shelled deveined shrimp, chopped in pieces
1 (15 ounce) can tender young asparagus
1 lb cheese tortellini

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

BOB'S TORTELLINI AND SHRIMP IN ALFREDO SAUCE



Bob's Tortellini and Shrimp in Alfredo Sauce image

I was looking for something to eat for supper and browsed what I had on hand and I came up with this recipe. I have posted this on a local TV stations website and now it has gone national.

Provided by Bob Pope

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 pint heavy cream
1/2 cup butter
4 ounces cream cheese
1 leek, thinly sliced
3/4 cup parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
salt and pepper, to taste
1 lb frozen shrimp (I prefer using salad shrimp)
1 lb cheese tortellini pasta, cooked and drained
garnish with parsley or chives, for decoration

Steps:

  • Cook tortellini as directed on package. Meanwhile, thaw the frozen shrimp in a colander using cold running water. Remove the tails. If using uncooked shrimp, devein and remove tails and then sauté in a teaspoon of the butter. Remove shrimp and set aside. Do not overcook. In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Leeks, Parmesan Cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss the tortellini with the shrimp and sauce, coating well. Add the parsley or chives and serve.

SHRIMP ALFREDO



Shrimp Alfredo image

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

8 ounces uncooked fettuccine
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
1 pound cooked medium shrimp, peeled and deveined
3/4 cup grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon minced fresh parsley

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 TORTELLINI PASTA TOSS



Shrimp Tortellini Pasta Toss image

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

1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
3 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

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

EASY SHRIMP & ASPARAGUS TORTELLINI ALFREDO



EASY SHRIMP & ASPARAGUS TORTELLINI ALFREDO image

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

1/3 to 1/2 cup(s) fresh asparagus, cut into 1/2 inch lengths (about 3 or 4 stalks)
- water and 1 tsp. salt for boiling pasta
6 ounce(s) three cheese tortellini (dry, shelf-stable, 1/2 pkg; i use barilla)
1 jar(s) alfredo sauce
6 to 8 ounce(s) small frozen cooked shrimp, thawed & drained
- salt and pepper to taste
- black truffle salt (optional, but recommended)
- fresh chives for garnish (optional)

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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