For an extra layer of flavor, consider adding a splash of dry white wine to the sauce after the garlic has been sautéed. Let it reduce slightly before adding the butter and lemon juice. Feel free to substitute other types of pasta, such as fettuccine or linguine, if you prefer. If you don't have fresh asparagus, frozen asparagus spears can be used. Just be sure to thaw them completely before adding them to the skillet. To prevent the noodles from sticking together, toss them with a little olive oil after draining. Lemon zest can be added for a more intense lemon flavor.
Shrimp and Asparagus
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS1.8K
Succulent shrimp and tender asparagus mingle with earthy mushrooms in a luscious, lemony garlic butter sauce, all draped over a bed of perfectly cooked egg noodles and finished with a generous dusting of Parmesan. A symphony of flavors and textures that's both comforting and elegant.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol199 mg
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Fiber4 g
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Protein25 g
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Saturated Fat18 g
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Sodium340 mg
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Sugar3 g
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Fat42 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Cook the Noodles: In a large pot, bring lightly salted water to a rolling boil. Add the egg noodles and cook until al dente, about 7-9 minutes. Drain well and set aside to keep warm.
02 Step
Recipe View Prepare the Asparagus: While the noodles cook, bring a small saucepan of water to a boil. Add the asparagus pieces, reduce heat to medium-low, and simmer until tender-crisp, approximately 5 minutes. Drain immediately.
03 Step
Recipe View Sauté the Aromatics and Seafood: In a large, deep skillet or saucepan, heat the olive oil over medium-low heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Stir in the butter and lemon juice. Cook, stirring occasionally, until the butter is completely melted and the sauce is emulsified, about 2-3 minutes.
04 Step
Recipe View Cook the Shrimp, Mushrooms, and Asparagus: Add the shrimp to the skillet and cook, stirring occasionally, until pink and opaque, about 1-2 minutes per side. Add the sliced mushrooms and asparagus. Cook until the mushrooms have softened and released their moisture, about 3-4 minutes.
05 Step
Recipe View Combine and Serve: Add the cooked egg noodles to the skillet with the shrimp and vegetables. Toss gently to coat the noodles evenly with the sauce. Season with sea salt and freshly ground black pepper to taste. Garnish generously with grated Parmesan cheese and serve immediately.
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RECIPE REVIEWS
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Please Rate
Maegan Jenkins
May 1, 2024The instructions are so clear, it's impossible to mess up.
Shayna Kautzer
Jan 31, 2024So delicious and easy to customize with whatever vegetables you have on hand.
Georgiana Strosin
Nov 16, 2023This is a great weeknight meal. It's quick, easy, and satisfying.
Schuyler Blick
Aug 20, 2023I made this for a dinner party, and everyone loved it!
Niko Farrell
Feb 6, 2023I didn't have any asparagus on hand, so I used broccoli instead. It was still very good!
Tristin Pouros
Dec 18, 2022I added some red pepper flakes for a little bit of spice, and it was amazing!
Victoria Stokes
Aug 18, 2022I used gluten-free pasta and it worked perfectly.
Lelia Wintheiser
Feb 13, 2022This recipe was a hit! The lemon-garlic butter sauce is so flavorful and the shrimp was cooked perfectly.
Marilyne Klein
Dec 12, 2021I added some cherry tomatoes to the dish for extra color and sweetness. It was delicious!
Raina Franecki
Dec 6, 2021The sauce was a little too lemony for my taste, so I reduced the amount of lemon juice.