One Pan Blackened Shrimp and Asparagus Recipe - Easy Shrimp and Asparagus
This blackened shrimp and asparagus recipe is so flavorful and delicious. The shrimp is packed with flavor, smothered in a delicious sauce with the asparagus. This shrimp recipe will pair great with rice or some tacos.
KITCHEN UTENSILS
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INGREDIENTS
1 lbs large shrimp
2 tsp paprika
1 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
olive oil
2 Tbs butter, (1 Tbs for cooking shrimp and 1 Tbs for the sauce.)
1/3 cup chicken broth
1 Tbs hot sauce
1 Tbs sweet chili sauce
1 whole lemon (1/2 for making sauce and 1/2 for squeezing over shrimp and asparagus)
1 lb asparagus
fresh parsley
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Roasted Shrimp & Asparagus Scampi | Food52 + Sofia Wines
Cookbook author Julia Turshen has a brilliant trick for this shrimp scampi recipe: instead of sautéing shrimp and asparagus on the stove, you throw everything on a sheet pan and pop it under the broiler for five minutes. Seriously—just five minutes. SUBSCRIBE TO FOOD52 ►►
Serves: 4
Prep time: 5 min
Cook time: 20 min
Ingredients:
1 1/2 pounds shrimp
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon kosher salt
1/4 cup dry white wine or rosé (or water)
2 tablespoons unsalted butter, melted
The juice and zest of 1 lemon, plus extra lemon wedges for serving
1 large handful Italian parsley leaves, finely chopped
1 pound spaghetti, cooked until al dente
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Simple Shrimp and Asparagus Risotto
Are you looking for a delicious seafood risotto recipe that will impress? Look no further than Simple Shrimp & Asparagus Risotto! This creamy, comforting risotto is made with arborio rice, parmesan cheese, shrimp, and asparagus, plus a few other everyday ingredients. This naturally gluten free recipe is easy enough for any day, yet elegant enough to entertain with. If you can stir, you can make risotto – there’s really nothing to it!
PRINTABLE RECIPE HERE ????????
INGREDIENTS:
6 cups chicken stock
4 Tablespoons butter
1 shallot, minced
4 cloves garlic, pressed or minced
1-1/2 cups arborio rice
1/2 cup dry white wine (pinot grigio or sauvignon blanc recommended)
1 cup asparagus chopped into 1” pieces
16 jumbo shrimp (16/20 count), peeled and deveined
1 cup freshly grated parmesan cheese
salt and freshly cracked black pepper
DIRECTIONS:
1. Bring chicken stock to a boil in a medium-size saucepan over high heat then turn off heat and place a lid on top to keep stock hot.
2. Melt butter in a large, 11-12” skillet over medium heat then add shallot and saute until softened, 2-3 minutes. Add garlic then saute until very fragrant, 1 more minute.
3. Add rice then stir to coat in butter and cook while stirring for 1 minute. Add wine then stir slowly and continuously until nearly absorbed by rice - this will happen quickly. Add 1/2 cup (1 ladleful) chicken stock then stir slowly and continuously until nearly absorbed by the rice. Continue adding stock 1/2 cup/1 ladleful at a time, stirring slowly and continuously until it's nearly absorbed by the rice before adding the next addition.
4. When there's ~4 additions of stock left, add asparagus then continue to stir and cook. When there's ~2 additions of stock left, add shrimp then continue to stir and cook until rice is tender and shrimp is cooked through. The entire process should take between 35-40 minutes. If you find the rice is completely tender before the last of the stock is added - that’s fine! You may not need to add all of it.
5. Turn off heat then stir in parmesan cheese, and then add salt and pepper to taste. Serve immediately.
NOTES:
- I prefer using thicker vs pencil-thin stalks of asparagus for this dish. If all you can find are very thin spears, add the asparagus when there's only 3 ladlefuls of stock left to add so they don't overcook
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Garlic Butter Shrimp Scampi
Garlic Butter Shrimp Scampi Is So Quick And Easy! A Garlic Buttery Scampi Sauce With A Hint Of White Wine & Lemon In Less Than 10 Minutes!
RECIPE HERE:
SHRIMP ASPARAGUS - Quick and Delicious Meal
This savory shrimp asparagus stir fry is a quick and easy recipe with low calories. Asparagus is one of my favorite vegetables. It is very healthy and packed with good nutrition. Feel free to use other vegetables instead of asparagus and adjust the taste to your liking.
Recipe serves 3-4
1 Pound extra large shrimp-peeled and deveined 453g
1 Tsp oyster sauce
1/2 Tsp corn starch
1/2 Tsp soy sauce
1/4 Tsp black pepper
1/4 Tsp sugar
1 Tbsp oil
1 Pound asparagus-cut into 2-inch pieces
2 Cloves garlic-minced
For the sauce:
2 Tbsp oyster sauce
1 Tbsp soy sauce
1/2 Tsp sugar
1/2 Tsp black pepper
1 Tbsp water if needed
Chilies to your taste
Shrimp & Asparagus in White Sauce with Spaghetti noodles
As Asparagus Week continues, I am happy to make one of my favorite dishes for you, Shrimp & Asparagus in White Sauce with Spaghetti noodles.
Origins:
In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert's Island, Nova Scotia.[1][4] Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different.[1] Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City.
The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through a 1977 article in the New York Times by Craig Claiborne and Pierre Franey which included a recipe for the dish.
The invention of the dish is contested; Le Cirque co-owner Sirio Maccioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Maccioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified, and chef Franco Brigandi claims to have invented it while the maitre at Il Gatto Pardo Ristorante in New York City and prepared it for Bob Lape on WABC television before his dish was requested to be cooked by other culinary practitioners. All accounts agree that Vergnes refused to allow the dish to be prepared in the kitchen, so that the many requests for it had to be satisfied with a pot set up in a hallway.
The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as by far, the most talked-about dish in Manhattan, is widely recognized as one of the signature developments of American cuisine in the 1970s.
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