Shrimp Asparagus Pasta With White Wine Sauce Creamy Shrimp Asparagus Pasta

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15 mins

15 mins

30 mins

to 4 servings

Nutrition Facts (per serving)
550 Calories
22g Fat
44g Carbs
43g Protein

Show Full Nutrition Label


Nutrition Facts
Servings: 3
to 4
Amount per serving
Calories 550
% Daily Value*
Total Fat 22g 28%
Saturated Fat 13g 67%
Cholesterol 313mg 104%
Sodium 454mg 20%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 15%
Protein 43g
Calcium 295mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender shrimp and asparagus go perfectly together in a light, alfredo-style wine sauce flavored with fresh dill weed. The sweetness of the white balsamic vinegar complements the delicate flavor of the shrimp. Roasted red peppers add color and vegetable goodness. Serve with a side salad and bread for a complete meal. Measure out your ingredients in advance. This recipe goes together quickly.


  • 1/2 pound of choice (linguine suggested)
  • 3 tablespoons butter
  • 1/2 cup minced sweet onion
  • 2 to 3 medium garlic cloves (pressed or finely minced)
  • 1/4 cup sweet white (Chardonnay suggested)
  • 1/4 cup white balsamic vinegar (see notes below)
  • 1 tablespoon fresh lemon juice (reserve half of the lemon for garnish)
  • 1/2 cup heavy cream
  • 1/2 pound asparagus  (tough ends removed, sliced diagonally into 1-inch pieces)
  • 24 jumbo (31 to 40 count) raw shrimp (thawed and peeled)
  • 1/2 cup sliced roasted red peppers
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh dill weed (or substitute 1/2 teaspoon dried)
  • Optional: lemon, dill weed, and additional Parmesan (for garnish)

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot of salted water to a boil. Add the pasta and stir to prevent sticking. Cook pasta according to manufacturer’s suggestion, usually about 12 minutes.

  3. Once the pasta is in the pot, begin the shrimp and asparagus. Heat a large, deep, heavy skillet over medium heat. When skillet is hot, add butter and swirl to coat the pan. Saute onion until softened, about 2 minutes. Add garlic and cook for 1 additional minute, stirring often.

  4. Carefully add wine, balsamic vinegar, and lemon juice to the onions. Cook, while stirring, until liquid is reduced by half. Add heavy cream and asparagus.

  5. Stir until bubbling and slightly thickened, about 3 minutes. Add shrimp and cook, stirring often, until shrimp turn pink. Do not overcook or shrimp will become rubbery.

  6. Remove from heat and stir in roasted red peppers, grated Parmesan cheese, and dill weed. You shouldn’t need it, but now is the time to taste and add salt to suit your palate.

  7. Stir a couple of spoonfuls of the sauce into the cooked, drained pasta to keep it from sticking together.

  8. Serve shrimp, asparagus, and sauce over your favorite hot cooked pasta (linguine is my favorite) and garnish with remaining lemon slices, dill sprigs, and additional grated Parmesan cheese.


  • Do not add oil to the pasta cooking water. Oil will seal the exterior of the pasta, and the sauce will slide off. This sauce is not meant to be extremely thick, such as a cheese sauce.
  • If you are unable to use wine, a non-alcoholic wine may be substituted.
  • Take note that white balsamic vinegar is used here. Traditional red balsamic vinegar will discolor the sauce. White balsamic vinegar is readily available in most chain grocery stores. If you cannot find it, substitute with additional sweet white wine, and reduce the lemon juice to 1/2 Tablespoon.
  • Frozen asparagus may be substituted for fresh. When using frozen, it should be added to the recipe at the end with the red peppers and cooked just until they are heated through.
  • You may certainly substitute smaller shrimp if you wish. You will need about 1 pound, weighed after peeling. Smaller shrimp will cook faster, of course, so take special care not to overcook them.
  • You may substitute red bell peppers for the roasted red peppers. If you do so, add them with the shrimp and asparagus.
  • Do not rinse the pasta after cooking. Simply drain it thoroughly.

Video about Shrimp Asparagus Pasta With White Wine Sauce

Shrimp Scampi & Pasta – Linguine With Lemon Butter Garlic White Wine Sauce

Shrimp scampi is a delicious pasta dish with a lemon, butter, garlic, and white wine sauce! Join Eric from Simply Elegant Home Cooking as he demonstrates this easy but delicious recipe! One of the keys is to avoid over cooking your shrimp! That will cause them to become rubbery. The shrimp scampi is taken to the next level by the addition of an Italian white wine, as well as red pepper flakes for a little bit of heat!

-1 lb large shrimp
-1 lb pasta (linguine or spaghetti work best)
-4 tb extra virgin olive oil
-4 tb butter
-1 lemon
-1/3 c Italian white wine
-3 cloves garlic
-1/4 ts red pepper flakes
-1 large handful chopped Italian parsley
-Salt & pepper

-Remove the shrimp from the fridge 30 minutes before you plan to cook. During this time, remove the shell but leave on the tail, and remove the vein from the shrimp.
-Preheat a large pot of water on high heat until a rapid boil is reached. Generously salt the water, and add the pasta. Cook according to the directions for al dente.
-The shrimp and sauce can be cooked at the same time as the pasta. Once the pasta is cooking, preheat a large pan over medium heat. Once the pan comes up to temperature, season your shrimp generously with salt and pepper, add 2 tablespoons of olive oil to the pan, and cook the shrimp for about 2 1/2 minutes, stirring often. It is very important not to overcook the shrimp as they will continue to cook once added back to the sauce.
-Once cooked mostly through, remove the shrimp and set aside on a plate. Turn off the heat and add an additional 2 tablespoons of olive oil to the same pan. This will bring down the temperature which is important to avoid burning the garlic. Add in the sliced garlic and red pepper flakes and turn the burner back on but only to medium low heat. Cook for about 1 1/2 minutes, stirring constantly.
-After garlic is cooked but not browned, deglaze the pan by adding in the Italian white wine. Turn the heat up to medium and bring to a light boil.
-Once a boil is achieved, zest the lemon into them sauce, then juice half the lemon into the sauce.
-Once the linguine is cooked, turn off the heat on the pasta water and transfer pasta into the sauce. Do not rinse or drain! Be sure to stir everything around as you go.
-Add back in the shrimp, and add in the butter and most of the chopped Italian parsley. Turn heat down to low and stir until butter is emulsified into the sauce.
-Serve the shrimp scampi and garnish with the remaining parsley

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