Shrimp And Asparagus Stir-Fry (Under 300 Calories)
Shrimp And Asparagus Stir-Fry (Under 300 Calories)
Servings: 4
Calories per serving - 282.75
Inspired by -
INGREDIENTS
4 tablespoons olive oil - 477 calories
1 pound raw shrimp - 539 calories
1 pound asparagus - 91 calories
1 teaspoons salt - 0 calories
½ teaspoon crushed red pepper - 3 calories
1 teaspoon garlic, minced - 4 calories
1 teaspoon ginger, minced - 2 calories
1 tablespoon low sodium soy sauce - 8 calories
2 tablespoons lemon juice - 7 calories
PREPARATION
1. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
2. In the same pan, heat 2 tablespoons olive oil and add asparagus. Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
3. Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
4. Enjoy!
Music provided by Audio Network. Used with permission
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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#Shrimpandasparagus #whitesauce #speghetti #asparagusweek #unclebillskitchen
How To Make Wafu Pasta with Shrimp and Asparagus (Recipe) 海老とアスパラガスの簡単和風パスタの作り方 (レシピ)
This Japanese-style wafu pasta with shrimp and asparagus is seasoned with soy sauce and flavorful dashi broth. You can make it in less than 30 minutes and it's also gluten free!
PRINT RECIPE ▶
Prep tim: 10 mins
Cook time: 20 mins
Serves: 2
Ingredients:
¼ red onion (1/4 onion = 2.5 oz = 70 g)
2 cloves garlic
6 oz asparagus (6 oz = 170 g)
10 large prawn (peeled and deveined)(10 prawns = 0.6 oz = 260 g)
kosher salt
freshly ground black pepper
1 Tbsp extra virgin olive oil
1½-2 Tbsp unsalted butter
1-2 chili pepper (seeds removed) (optional)
¼-1/3 cup dashi
1 Tbsp gluten free soy sauce
chili pepper flake (optional)
7 oz gluten free pasta (7 oz = 200 g)(I used linguini)
Instructions with step-by-step pics ▶
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I quick prep these jumbo asparagus to deep fry them, and quick seasoned some shrimp
Shrimp & Asparagus with Penne Pasta - Shrimp with Garlic Sauce
Shrimp and Asparagus with Garlic sauce and penne pasta - Tender Gulf Shrimp and Fresh Asparagus Spears lightly sauteed in Olive Oil, garlic, salt and pepper. Finished with butter, tossed with penne pasta and garnished with Parmesan cheese and red pepper flakes.
Learn How To Make One Pan Delicious Garlic Butter Shrimp With Asparagus
Today you'll learn how to make garlic butter shrimp with asparagus. Who doesn't love One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus with buttery shrimp, garlic shrimp, lemon shrimp, one pan shrimp or sheet pan shrimp. These are my favorite shrimp & soon will be yours too.
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I hope you enjoy!
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