shrimp-asparagus alfredo pasta

shrimp-asparagus alfredo pasta
  • 1/2 (12 ounce) package rotini pasta
  • 1 tablespoon butter
  • 1 pound raw shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 3 cups chopped fresh asparagus
  • 1/4 cup water
  • 1 cup grape tomatoes, halved
  • 3/4 cup Parmesan cheese
  • 1/2 cup half-and-half
  • 2 teaspoons dried parsley
  • cracked black pepper to taste


  1. Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 7 to 8 minutes.
  2. While the pasta is cooking, melt butter in a large skillet over medium-high heat. Add shrimp and garlic; saute until the shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Remove shrimp to a covered dish; keep warm.
  3. Add asparagus and water to the hot skillet; cover and steam until the asparagus is tender-crisp, 5 to 7 minutes. Add tomatoes; steam until heated through, 3 to 4 minutes. Uncover and reduce heat to medium. Drain pasta and add to the skillet. Add shrimp, Parmesan cheese, and half-and-half, stirring gently to combine. Cook until sauce thickens, 2 to 3 minutes.
  4. Sprinkle with parsley and season with pepper to serve.

06/17/2019
shrimp-asparagus alfredo pasta, recipe PT15M PT1H 5 455 calories

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