Asparagus and Shrimp Stir-fry with Noodles

James Carrier

Yield: Makes 3 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 420
  • Calories from fat: 18%
  • Protein: 36g
  • Fat: 8.6g
  • Saturated fat: 1.3g
  • Carbohydrate: 49g
  • Fiber: 3.5g
  • Sodium: 209mg
  • Cholesterol: 228mg

Ingredients

  • 3/4 pound (41 to 50 per lb.) frozen shelled, deveined shrimp
  • 3/4 pound asparagus
  • 8 to 9 ounces fresh linguine
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and pressed
  • 1 cup chopped tomatoes
  • 3/4 cup chopped fresh cilantro
  • About 1/2 cup fat-skimmed chicken or vegetable broth
  • Salt and pepper

Preparation

  1. 1. Place shrimp in a colander; rinse frequently with cold water until thawed, about 5 minutes. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.
  2. 2. Break off and discard tough stem ends from asparagus. Rinse asparagus and cut diagonally into 1 1/4-inch lengths.
  3. 3. Add linguine and shrimp to boiling water; cook, uncovered, until pasta is barely tender to bite and shrimp are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Wash colander and pour pasta and shrimp into it; rinse with hot water and drain.
  4. 4. Rinse pan and return to high heat. When dry, add oil, garlic, and asparagus. Stir often until garlic begins to brown, about 2 minutes. Add tomatoes, cilantro, and 1/2 cup broth; bring to a boil, then reduce heat to medium.
  5. 5. Pour shrimp mixture into pan. Mix until pasta is hot, 1 to 2 minutes. For a moister dish, add 2 to 4 more tablespoons broth. Pour into a wide bowl. Add salt and pepper to taste.
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