SHRIMP AND ASPARAGUS SKILLET
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
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.
ROASTED LEMON BUTTER GARLIC SHRIMP AND ASPARAGUS (VIDEO!)
ONE PAN Roasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is not only bursting with flavor but on your table in 15 MINUTES! No joke! This recipe is the easiest, most satisfying meal that tastes totally gourmet. Stock up on frozen shrimp and you can make this luxurious tasting meal at moment's notice. Serve the (customizable heat) spicy lemon garlic butter shrimp plain or turn it into lemon garlic butter shrimp pasta!
Provided by Jen
Time 22m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
- Meanwhile, remove tails from shrimp.
- Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
- Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
- Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.
GARLIC SHRIMP WITH ASPARAGUS
Make and share this garlic shrimp with asparagus recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
- stir in wine and lemon juice and bring to a boil, remove from heat and serve.
Nutrition Facts : Calories 259.6, Fat 8.8, SaturatedFat 1.2, Cholesterol 214.3, Sodium 982.2, Carbohydrate 9.2, Fiber 2.3, Sugar 2.2, Protein 26.1
LEMON BUTTER SHRIMP AND ASPARAGUS WITH PESTO RICE
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.Bring water and rice to a boil in a pot over high heat with salt and pepper to taste, cover, reduce to low and simmer for 5 minutes, or until all water has been absorbed.Remove from heat and let it rest.Mince the garlic.Peel the shrimps.Cut asparagus into 2 inch pièces.Melt the butter.Juice the lemon as much as possible, then slice into thin rounds.Combine the butter, olive oil, garlic, lemon juice, and salt and pepper to taste in a large bowl.Add shrimp and asparagus, and toss to coat.On baking sheet, spread out the coated shrimp and asparagus in a single layer.Scatter lemon slices on top.Cook until shrimps are pink and cooked through, approximately 8 minutes.Stir in basil pesto to the rice, mixing until evenly combined.Serve rice with roasted shrimp and asparagus immediately after cooking, garnish with parsley.Source: Missfresh.com
LEMON SPAGHETTI WITH JUMBO SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
- For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
- While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
JUMBO SHRIMP WITH ASPARAGUS
Got this recipe from another online site and love the combo of shrimp and asparagus, add the ginger and what's not to like. I do add garlic and some chopped shallots to the mix to but as the original recipe didn't have it left it out. The best part is how simple and fast it is, I served over angel hair pasta but think it would be just as good with rice. There's not a lot of sauce with this, so if you like a lot this may not be for you - but the flavors are so good
Provided by Bonnie G 2
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring two cups of water to a boil.
- Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
- Heat the oil in a skillet over medium-high heat.
- Sauté the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste.
- Continue to cook for 5 more minutes.
Nutrition Facts : Calories 107.2, Fat 5.2, SaturatedFat 0.7, Cholesterol 35.3, Sodium 686.1, Carbohydrate 8.9, Fiber 3.3, Sugar 3.6, Protein 8.6
SHRIMP PASTA PRIMAVERA
They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
LINGUINE WITH SHRIMP AND ASPARAGUS
Categories Milk/Cream Vodka Pasta Shellfish Tomato Shrimp Asparagus Spring Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautée until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; sautée until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.
JUMBO SHRIMP AND ASPARAGUS
Steps:
- In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
- Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.
Nutrition Facts : Calories 107 calories, Carbohydrate 7.8 g, Cholesterol 44.3 mg, Fat 5.2 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 537.6 mg, Sugar 3.3 g
THEE BEST GRILLED SHRIMP
The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make! Everyone will absolutely love and devour it!!
Provided by Alyssa Rivers
Categories Appetizer Dinner Main Course Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
- Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until cooked through.
Nutrition Facts : Calories 372 kcal, Carbohydrate 3 g, Protein 24 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 286 mg, Sodium 1442 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PUFF PASTRY-WRAPPED JUMBO SHRIMP
Yield Serves 18
Number Of Ingredients 5
Steps:
- 1. Heat the oven to 400°F
- 2. Stir the cheese, parsley and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture down the center of each shrimp. Fold the sides of the shrimp over the filling.
- 3. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with the remaining pastry strips and shrimp. Place the pastries onto a baking sheet.
- 4.Bake for 15 minutes or until the pastries are golden brown.
BOB'S SHRIMP, SCALLOPS AND ASPARAGUS STIR-FRY.
Found this in A Taste of Missouri cook book by Wing Yee Leong.. But I hsd to put my own pinch to it..
Provided by Bob Wakeman
Categories Seafood
Time 40m
Number Of Ingredients 17
Steps:
- 1. I know that there are a lot of ingredients. But this goes very fast. Make sure you have everything at the ready.. I use a cast iron wok when I make this. It retains the heat longer. The first thing I do is take the asparagus and cut them into one inch links. In a sauce pan with hot water blanch for a minute. Then drop in a ice bath
- 2. In a hot wok add oil and butter. Sear scallops until golden brown both sides. (Do not over cook.).. add shrimp sauté at med-high heat about 3-4 min... Add garlic, salted black beans red chili paste. Add remaining veggies and mushrooms , stir-fry about 4-5 min. Then deglaze with wine..
- 3. Add vinegar, fish stock, salt, pepper, sugar, sesame oil, hoisin and every thing else.. Make a slurry then add to wok. Stir till thickened. I serve this over angle hair pasta.. It is so good every one will ask for more!!!
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5/5 (2)Total Time 30 minsCategory Side Dish
- In a 3 to 4-quart saucepan, heat the oil over medium heat. Add the shallot (or onioand cook, stirring, 2 to 3 minutes, until soft. Add the stock, water, and ginger. Bring to a boil over high heat.
- Add the asparagus, then adjust the heat to simmer, uncovered, for 15 minutes. For the most flavor, deliberately overcook the asparagus to a very tender texture and olive-green color; it won’t look cheery but will taste good. Discard the ginger.
- To finish, return the soup to a simmer over medium heat. Add the shrimp and let cook until pink, about 1 minute. Lightly season with salt. Beat the egg and yolk with the fish sauce and black pepper; set aside.
- Give the starch mixture a stir and slowly pour it into the soup with one hand as you stir the soup with the other. You may not need the entire amount to thicken and create a thick silky texture. Continue stirring for about 30 seconds, or until the soup is thickened. Turn off the heat.
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- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
- Cook linguine in a large amount of boiling water 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
- Meanwhile, remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a 10-inch skillet heat 1 Tbsp. of the oil over medium. Add onion; cook 4 minutes, stirring occasionally. Add linguine, the reserved pasta cooking water and 1/4 tsp. of the pepper. Cook 4 minutes or just until pasta is tender and most of the water is absorbed, stirring frequently. Add lemon juice, 1/4 cup of the cheese, the broth and butter. Cook and stir 2 minutes more.
- In a medium bowl combine shrimp, the remaining 1 Tbsp. oil and 1/4 tsp. pepper and the garlic. Thread shrimp onto four 10-inch skewers (see Tips), leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
SHRIMP FANS RECIPE - HISACHIKA TAKAHASHI | FOOD & WINE
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Servings 8
- In a small saucepan, combine the sake, mirin, soy sauce and sugar and boil over moderate heat until reduced to 1/2 cup, 15 to 20 minutes. Transfer the dressing to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add the shrimp and simmer until they are pink, curled and just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of cold water to cool. Drain them thoroughly and pat dry.
- Return the water in the saucepan to a boil. Add the asparagus and cook until just tender, about 2 minutes. Refresh under cold water, drain and pat thoroughly dry. Cut the asparagus on the diagonal into 2-inch lengths.
- Peel the shrimp, leaving the last section of the tail shell on. Using a thin sharp knife, slice each shrimp into thirds lengthwise, stopping when you reach the tail. Remove and discard the dark intestinal veins. Refrigerate the shrimp until chilled.
SHRIMP & ASPARAGUS ANGEL HAIR PASTA - 12 TOMATOES
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4.7/5 (3)Servings 4Cuisine ItalianCategory Dinner
- While pasta cooks, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add shrimp and season with salt and pepper flakes. Cook until pink, 2-3 minutes. Remove and set aside.
- To the same skillet, add the remaining oil, followed by the mushrooms, asparagus, tomato, garlic, and green onion. Cook until vegetables are crisp-tender, stirring frequently, about 5 minutes.
- Add wine, basil, oregano, rosemary, thyme, and spinach. Return shrimp to the pan. Add drained, cooked pasta and toss gently. Cook until heated through, 1-2 minutes.
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5/5 (3)Total Time 32 minsCategory Main CourseCalories 486 per serving
- Preheat oven to 425 degrees. Spray a rimmed 18 by 13-inch baking sheet with olive oil cooking spray.
- Crack eggs into a second shallow bowl, add 1 1/2 tsp water and whisk until egg white and yolk are well blended.
- In a third shallow bowl mix together panko bread crumbs, parmesan cheese, 1 1/2 tsp lemon zest, 1 tsp Italian seasoning, and season with a fair amount of salt, and pepper. Toss mixture.
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From primaverakitchen.com
3.6/5 (117)Calories 187 per servingCategory Main Course
- In a bowl, add the shrimp, salt, pepper, red pepper flakes, and onion powder. Mix everything well.
- Add the garlic, and sauté for 30 seconds. Add the shrimp, and sauté for about 4 minutes or until the shrimp are cooked through. Be careful not to overcook them because they will have a rubbery texture. Set aside.
- In the same skillet, add 1 tablespoon of olive oil and the mushrooms. Sauté for 5 minutes. Then, add the asparagus, and cook until it’s tender. Stir occasionally.
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3.9/5 (31)Category Appetizers,Brunch,Entrées,Hors D'oeuvresAuthor Andrew CarmelliniTotal Time 20 mins
- 1. Clean the prawns: remove the shells, then slice the backs open lengthwise and pull out the black vein that runs along the back of the prawn.
- 3. Lay the prawns flat on a large plate or baking sheet and sprinkle them on both sides with the pepper.
- 4. Pick up a prawn and put a sage leaf on its back, in the middle, covering the incision you've made. Roll 2 or 3 pieces of pancetta around the prawn and sage leaf, overlapping them slightly so the sage is completely covered as is the meaty part in the center of the prawn. Repeat with each prawn.
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Servings 8Total Time 1 hr 15 mins
- Preheat the oven to 350°. Set a small strainer over a small bowl. Scrape the passion fruit seeds and pulp into the strainer. With a spoon, press on the passion fruit seeds to extract the juice; discard any stringy clumps attached to the seeds. Add the seeds to the passion fruit juice and stir in 2 tablespoons of the olive oil. Season the passion fruit dressing with salt and pepper.
- In a large skillet of boiling salted water, cook the baby carrots, asparagus spears and red bell peppers over moderately high heat until tender, 4 minutes for the asparagus and 10 minutes for the carrots and peppers. Using a slotted spoon, transfer the vegetables to a paper towel-lined baking sheet. Peel the red bell peppers. Add the fennel bulb to the skillet and cook until tender, about 10 minutes. Transfer the fennel bulb to the baking sheet with the other vegetables. Pat the vegetables dry and discard the paper towels.
- Drain the skillet and wipe it dry. Heat 2 tablespoons of the olive oil in the skillet. Add the baby carrots, asparagus spears and fennel bulb, season the vegetables with salt and pepper and cook them over high heat until they are lightly browned, about 2 minutes per side. Transfer the vegetables back to the baking sheet. Add 1 tablespoon of the olive oil to the skillet and add the peeled red bell peppers. Season the peppers with salt and pepper and cook them over moderately high heat until they are lightly browned, about 2 minutes per side; transfer to the baking sheet. Repeat with 2 tablespoons of the olive oil and the shiitake and endives. Transfer the baking sheet to the oven to keep the vegetables warm.
- Wipe out the skillet. Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the jumbo shrimp, season them with salt and pepper and cook them over moderately high heat until they are golden brown and just cooked through, 3 to 4 minutes per side.
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From latimes.com
Servings 4Estimated Reading Time 4 minsCategory MAINS, FISH & SHELLFISHTotal Time 25 mins
- Combine the shrimp shells, wine and 1 thyme sprig or 1/2 teaspoon dried in a saucepan. Cover with water and bring to a boil. Simmer uncovered for 15 minutes. Strain the stock and measure 1/4 cup.
- Cook the asparagus uncovered in a saucepan of boiling salted water until not quite crisp-tender, about 2 or 3 minutes. Drain the pieces, reserving the liquid, rinse them with cold water and drain well. Measure 1/4 cup cooking liquid.
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