Name: Shrimp-Asparagus Alfredo Pasta recipe
Ingredients: ½ (12 ounce) package rotini pasta;1 tablespoon butter;1 pound raw shrimp, peeled and deveined;3 cloves garlic, minced;3 cups chopped fresh asparagus;¼ cup water;1 cup grape tomatoes, halved;¾ cup Parmesan cheese;½ cup half-and-half;2 teaspoons dried parsley;cracked black pepper to taste

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Ingredients

½ (12 ounce) package rotini pasta 1 tablespoon butter 1 pound raw shrimp, peeled and deveined 3 cloves garlic, minced 3 cups chopped fresh asparagus ¼ cup water 1 cup grape tomatoes, halved ¾ cup Parmesan cheese ½ cup half-and-half 2 teaspoons dried parsley cracked black pepper to taste

Nutrition Info

405.4 calories carbohydrate: 39.9 g cholesterol: 204.6 mg fat: 12.5 g fiber: 4 g protein: 33.4 g saturatedFat: 7 g servingSize: - sodium: 470.3 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
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.
Sprinkle with parsley and season with pepper to serve.

Recipe Yield

4 servings

Recipe Note

A light, creamy pasta, asparagus, and shrimp dish. Bright veggies add color and complement nicely. Wonderfully simple in ingredients and quick to prepare!

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