Shrimp and Asparagus
photo by Dine Dish
- Ready In:
- 1 lb fresh asparagus
- 1 (16 ounce) package egg noodles
- 4 garlic cloves, minced
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup butter (butter is better!) or 1/4 cup margarine (butter is better!)
- 1 large lemon, juice of
- 1 lb pre-cooked medium shrimp, peeled and deveined
- 1 lb fresh mushrooms, thinly sliced
- 1⁄2 cup parmesan cheese, grated
- salt and pepper
- Boil or steam the asparagus until tender.
- Run under cold water to arrest cooking. Drain and cut into 1-inch lengths.
- 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.
- 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.
- Add butter and lemon juice to the pan. Heat until butter is melted.
- Raise heat and add mushrooms, sauteeing them until soft.
- Lower heat to medium-low. Add asparagus and shrimp, and heat both through.
- Add the egg noodles with the shrimp and vegetable mixture and toss to mix.
- Top with the Parmesan cheese, salt and pepper. Toss again and serve.
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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.
Loved the fresh flavors in this simple dish. Rather than boiling or steaming the asparagus, I sautéed it over medium-high heat with the garlic, then proceeded with the rest of the instructions. I started heating the water while I was prepping the rest of the ingredients, so as soon as it started boiling, I tossed the noodles in and started sautéeing the asparagus--by the time the noodles were cooked, the rest of the ingredients were ready to be tossed with them. I appreciated that it came together so quickly. I halved the recipe, and it served three of us nicely. Enjoyed it--thanks for posting!
RECIPE SUBMITTED BY
An older gentleman who enjoys cooking and is currently exploring the tastes and cooking methods of Oceania, the East and the Orient. I value time spent sharing food with friends. Is there a better feeling than the sublime mellowness and goodwill which, by candle-light, can blanket pleasant company at the end of a splendid meal?