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Prep time
20 minutes
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Cook time
20 minutes
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Serves
Four
Author Notes
Sauteed shrimp and fresh asparagus with egg noodles in a creamy
garlic sauce. A comforting dish and best with a green salad and
crusty bread. This sauce is one that I got from a seafood ravioli dish
that I found in an old cookbook and I decided it would go well with
the curly egg noodles, shrimp, and asparagus. —Maia Everhart
Ingredients
- Olive oil,butter, garlic, heavy cream
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1 tablespoon
olive oil
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3 tablespoons
butter
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4 cloves
garlic
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1 1/2 cups
heavy cream
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1/2 teaspoon
salt
- Dumpling-like noodles(dried), peeled & deveined shrimp, fresh asparagus
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12 ounces
dumpling-like egg noodles(dried)
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1 pound
uncooked shrimp,peeled & deveined
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1 pound
fresh asparagus, cut in 2-in. pieces
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1/2 teaspoon
salt
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1/4 teaspoon
white pepper
Directions
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In medium saucepan, heat olive oil and butter over medium heat. Add the garlic and whisk for 30 seconds. Stir in the heavy cream and bring to a boil, whisking continually. Lower heat and simmer for 3-4 minutes or until slightly thickened.
Remove from heat and cover to keep warm. Cook egg noodles according to package instructions, drain and set aside.
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Heat 2 Tblsp. olive oil in a large skillet over high heat; add the shrimp and saute for 3-4 minutes per side or until the shrimp is pink. Remove and set aside. Add asparagus to the skillet and saute 2-3 minutes until crisp tender. Add cooked shrimp back to skillet with the asparagus and add the cooked egg noodles and then add the warm cream sauce and toss all together until noodles are coated with the sauce. Add salt and pepper.
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