Shrimp and Asparagus

READY IN: 50mins
Recipe by Gerry sans Sanddunes

Shrimp sauteed with asparagus and mushrooms, then tossed with egg noodles. A simple dish that is simply delicious.

Top Review by Bev I Am

I'll add another 5 stars to the growing list of reviews. I did make a change in the recipe as I was unable to find fresh asparagus. I subbed fresh steamed broccoli which made a delightful addition. This is a very simple recipe which can be made last minute for an any-day appeal. Thanks so much for sharing this, Gerry.

Ingredients Nutrition


  1. Boil or steam the asparagus until tender.
  2. Run under cold water to arrest cooking. Drain and cut into 1-inch lengths.
  3. Bring a large pot of salted water to a boil. Place pasta in pot and return to a rolling boil. Cook until al dente. Drain well.
  4. In a large saucepan (I use a large wok) saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
  5. Add butter and lemon juice to the pan. Heat until butter is melted.
  6. Raise heat and add mushrooms, sauteeing them until soft.
  7. Lower heat to medium-low. Add asparagus and shrimp, and heat both through.
  8. Add the egg noodles with the shrimp and vegetable mixture and toss to mix.
  9. Top with the Parmesan cheese, salt and pepper. Toss again and serve.

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