EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS
I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!
Provided by ILYTAT
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g
CREAMY SHRIMP AND ASPARAGUS ZITI
If you've got the cooked pasta, you're just 14 minutes away from serving this Creamy Shrimp and Asparagus Ziti.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook and stir asparagus in hot oil in large skillet on medium heat 4 min. Add shrimp; cook 2 to 3 min. or until shrimp turn pink.
- Stir in cooking creme; cook and stir 2 to 3 min. or until heated through.
- Add pasta; mix lightly.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 245 mg, Sodium 1480 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 6 g, Protein 32 g
CHICKEN AND ZITI WITH ASPARAGUS IN A CREAMY SAUCE
Make and share this Chicken and Ziti With Asparagus in a Creamy Sauce recipe from Food.com.
Provided by Petite Mommy
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Place the asparagus in a colander and lower it into the boiling water. Cook the asparagus until it is just tender, about 2-4 minutes. Plunge the colander of asparagus into a bowl of ice water. When the asparagus is cool, remove the colander from the ice water and drain.
- Top off the pot of water, if necessary, and bring it back to a boil.
- Heat the olive oil in a large sauté pan over moderately high heat. Season the chicken with salt and pepper and add it to the pan. Sauté the chicken until golden on all sides.
- Add the red peppers and cook for 2 more minutes. Remove the chicken and red peppers from the pan and set aside.
- Turn the heat down to medium, add the wine and reduce until it is almost completely evaporated. Add the chicken stock and reduce by half. Add the low-fat sour cream and stir until the sauce is creamy. Add the chicken, red peppers and asparagus to the sauce and heat thoroughly. Taste and season with salt and pepper.
- Meanwhile, add the pasta to the boiling water and cook for about 12 minutes until it is al dente. Drain and toss with the chicken and cream sauce. Serve immediately in warm pasta bowls and sprinkle with parsley.
Nutrition Facts : Calories 552.5, Fat 11.9, SaturatedFat 2.4, Cholesterol 57.4, Sodium 144.6, Carbohydrate 72.2, Fiber 5.7, Sugar 5.4, Protein 33.7
ZITI WITH FRESH ASPARAGUS AND TOASTED PINE NUTS
This is a filling one-dish pasta meal that boasts the flavors of Parmesan cheese, fresh asparagus, toasted pine nuts, and creamy ricotta cheese.
Provided by Feast Your Eyes
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut peppers in half, and remove the seeds and membrane.
- Place prepared peppers, skin-side up, on an ungreased baking sheet. Broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark).
- Transfer roasted peppers to a bowl of ice water for 5 minutes.
- Peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside.
- Snap off the tough ends of the asparagus; cut into 1-inch pieces.
- Steam the asparagus for 2 to 3 minutes, or until crisp-tender. Lightly salt and set aside.
- Coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. Add the peppers, garlic, onion powder and basil; saute for 2 minutes. Add the asparagus and saute for 1 minute; stir in the lemon juice.
- Remove vegetables from heat, and set aside.
- Cook the ziti according to the package directions. Meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. Stir in the parsley.
- Add the ricotta mixture to the peppers and asparagus. Gently toss to combine.
- Transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. Toss well to combine. Sprinkle with Parmesan cheese, pine nuts and black pepper.
Nutrition Facts : Calories 351.8, Fat 14.2, SaturatedFat 6.9, Cholesterol 35.1, Sodium 186.4, Carbohydrate 41, Fiber 4.4, Sugar 5.3, Protein 17.1
SHRIMP AND ASPARAGUS
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
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
SHRIMP AND ASPARAGUS PENNE
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
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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