Shrimp And Asparagus Tacos Recipes

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SHRIMP AND ASPARAGUS SKILLET



Shrimp and Asparagus Skillet image

Shrimp and Asparagus Skillet is a quick and healthy one pan meal loaded with fresh citrus flavors.

Provided by Jessica Gavin

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 pound shrimp peeled and deveined (16/20 count size)
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra virgin olive oil (divided)
1 tablespoon lemon juice
½ teaspoon lemon zest
1 tablespoon minced garlic
¼ cup chopped shallots (¼ -inch dice)
1 pound asparagus spears (3 cups cut spears)
1 cup baby tomatoes (cut in half)
Lemon wedges (for serving)

Steps:

  • In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
  • Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
  • Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
  • Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
  • Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
  • Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
  • Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
  • Add the tomatoes and saute for 1 minute.
  • Add the shrimp back to the pan, cook until warmed through, 1 minute.
  • Season shrimp and asparagus skillet with salt and pepper.
  • Serve immediately with lemon wedges.

SHRIMP AND ASPARAGUS



Shrimp and Asparagus image

This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.

Provided by Cathy Christensen

Categories     Pasta and Noodles     Noodle Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
½ 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
½ cup grated Parmesan cheese
salt and pepper to taste

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.

Nutrition Facts : Calories 652.7 calories, Carbohydrate 45.4 g, Cholesterol 198.7 mg, Fat 42.2 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 18.3 g, Sodium 339.9 mg, Sugar 3.2 g

ASPARAGUS TACOS



Asparagus Tacos image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Toss 1 pound asparagus (trimmed and halved crosswise) with 2 sliced poblano peppers, 2 tablespoons vegetable oil and 3/4 teaspoon each ground cumin and coriander; season with salt. Spread on a baking sheet and broil, stirring, until charred, 8 to 10 minutes. Serve in warm tortillas with cotija cheese and salsa verde.

SHRIMP AND ASPARAGUS TACOS



Shrimp and Asparagus Tacos image

This recipe was a creation I made for dinner one night that for some reason just sounded good. I couldn't find a recipe that fit the bill so this is what I came up with. Everyone loved it so I figured I'd better submit it to Food.com so I'd remember how I made them. I made 3 servings with shredded cheddar cheese blend and mine with crumbled goat cheese. The goat cheese was Delicious!! If I do say so myself.

Provided by sconehead

Categories     Mexican

Time 25m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 11

12 ounces medium shrimp
8 corn tortillas
1 lb fresh asparagus
3 garlic cloves
2 tablespoons olive oil
2 teaspoons dried cilantro, divided
1/2 cup cheddar cheese (shredded) or 1/2 cup goat cheese (crumbled)
1/2 cup fat free Greek yogurt
1 teaspoon taco seasoning
salt and pepper
1 teaspoon lime juice

Steps:

  • Cut asparagus into 1 1/2 inch pieces, saute in olive oil and garlic til tender, season with salt, pepper and 1 1/2 tsp cilantro. Aprox. 5 - 8 minutes over med heat. Add in shrimp season lightly and cook covered for another 3 - 5 minutes. In the meantime, mix together yogurt, 1/2 tsp cilantro, lime, salt and pepper and taco seasoning.
  • Warm tortillas on a warm grill pan (no oil) over med. heat til lightly toasted on one side, turn over. Sprinkle cheese on tortilla, top with 4 or so shrimp asparagus and yogurt sauce. Eat warm.

Nutrition Facts : Calories 326.9, Fat 13.9, SaturatedFat 4.3, Cholesterol 123.4, Sodium 639.3, Carbohydrate 30.3, Fiber 5.5, Sugar 5.1, Protein 22.4

SHRIMP AND ASPARAGUS PENNE



Shrimp and Asparagus Penne image

This pretty pasta main course has only a few ingredients, so it's a breeze to whip up. "We used to prepare it with heavy cream, but I substituted half-and-half to cut fat, and it's just as good," writes Diane Shipley of Concord, Ohio.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 cups uncooked penne pasta
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon butter
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half cream
1/2 cup grated Parmesan cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus in butter for 4 minutes. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Remove and keep warm., In a small bowl, combine the flour, salt and cream until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup cheese. , Remove from the heat. Drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining cheese.

Nutrition Facts : Calories 417 calories, Fat 11g fat (6g saturated fat), Cholesterol 199mg cholesterol, Sodium 580mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

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