Shrimp, Asparagus, and Portabella Pasta


Sorry about the picture. I don’t know what I had my camera set for, but it certainly wasn’t food. This is a quick and easy Spring/Summer dish. We actually had this one Friday night in Lent when I’d overdone it and was lying on the heating pad full of pain pills and muscle relaxers, so I just sort of called cooking directions to my husband. One of the advantages of a small house 😉

  • 40 small cocktail shrimp (or a bag of salad shrimp if you prefer) peeled and de-veined
  • one bunch asparagus, with the tough ends chopped off and chopped into once-inch pieces
  • 1 package sliced portabella mushrooms or two whole portabella caps, chopped into chunks
  • 2 Tbsp olive oil
  • 2 cloves minced garlic
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • 2 Tbsp grated Parmesan
  1. Add oil to your largest saute pan.
  2. Add garlic while the oil is still cool.
  3. Immediately add asparagus and mushrooms.
  4. Cook on medium-high heat, stirring frequently, until the vegetables are softened (but not mushy).
  5. Add red pepper flakes, salt, and pepper. Stir.
  6. Add shrimp and cook just until shrimp change color.
  7. Remove from heat and serve topped with grated Parmesan.

printable version

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3 thoughts on “Shrimp, Asparagus, and Portabella Pasta”

  1. Photographing food is incredibly difficult–I attempted a food blog years ago and gave up, because my pictures made everything look so bad!! Even so, your pasta still looks good–anything with shrimp and asparagus is something I’ll try!

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