ASPARAGUS AND SHRIMP RECIPES

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SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS RECIPE ...



Sheet Pan Lemon Butter Garlic Shrimp with Asparagus Recipe ... image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.

Provided by Fioa

Categories     Seafood    Shellfish    Shrimp

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 10

cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1?½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
  • Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
  • Bake in the preheated oven until slightly tender, about 6 minutes.
  • Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
  • Roast in the preheated oven until shrimp is opaque, about 6 minutes.
  • Remove pan from oven and drizzle with lemon juice.

Nutrition Facts : Calories 300.3 calories, CarbohydrateContent 6.9 g, CholesterolContent 281.8 mg, FatContent 17.1 g, FiberContent 2.7 g, ProteinContent 30.7 g, SaturatedFatContent 6.8 g, SodiumContent 1524.8 mg, SugarContent 2.4 g

ANGEL HAIR WITH SHRIMP AND ASPARAGUS - SKINNYTASTE



Angel Hair with Shrimp and Asparagus - Skinnytaste image

Angel Hair with Shrimp and Asparagus is a quick and easy pasta dish made with fresh tomatoes and asparagus in a light tomato broth.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

1 bunch asparagus (tough ends removed, quartered)
1 tbsp olive oil
6-8 ripe plum tomatoes (diced)
2 cloves garlic (thinly sliced)
16 oz large shrimp (peeled and de-veined)
1/2 cup chicken broth
2 oz white wine
kosher salt and fresh pepper (to taste)
1/2 tsp herbs de Provence (or you can use your favorite herbs)
1/2 tsp red pepper flakes (gives it a little kick)
8 oz angel hair pasta (wheat or gluten-free)

Steps:

  • Season shrimp with salt and pepper. Heat a large skillet on high heat.
  • When skillet is hot, spray with oil and add shrimp.
  • Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan. Set aside.
  • Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn, about 1 minute.
  • Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.
  • Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.
  • Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.
  • While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.
  • After sauce simmers 10 minutes, return shrimp to sauce and finish cooking, about 1 minute (Do not overcook or shrimp will get tough).
  • Add pasta to the sauce and toss well.
  • Divide equally in 4 bowls and top with a good grated cheese.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 378 kcal, CarbohydrateContent 52.1 g, ProteinContent 32 g, FatContent 6.8 g, FiberContent 8.5 g

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