Shrimp Alfredo with Asparagus for Foodie Friday
Welcome to the second edition of Foodie Friday Shrimp Alfredo with Asparagus. I am always on a mission to find the best alternatives to pasta. My favorites provide additional nutrients and are lower in carbs. I have recently discovered the use of asparagus instead of pasta and I love it! While I am a fan of zucchini noodles, and they definitely have their place, they can be a pain to spiralize. Because they put off so much moisture, they tend to make the sauce watery. If you are an asparagus and Alfredo fan you definitely should give this recipe a try! Not only is this a healthy alternative to pasta it is extremely tasty and I am willing to bet you might not even miss the pasta.
Asparagus is super tasty and an extremely healthy vegetable. It happens to be choked full of folate and vitamin C. In addition to this it is a low carbohydrate, non starchy vegetable with very few calories and a good amount of fiber. Folate is a very important nutrient during child bearing years and has been shown to help decrease the incidence of neural tube defects. Vitamin C is also considered an antioxidant and is an essential nutrient meaning that we cannot make it within the body.
How to Choose and Store Asparagus
According to realsimple.com the size of the Asparagus does not determine its quality and taste. Instead look at the color and firmness of the spears. You want a more purple tent to the tips and firm in texture not limp.
According to real simple you should trim your spears and soak in a wet paper towel or cup dipped in water in the refrigerator to extend the shelf life. Check out the linked article for all the info.
Ingredients Needed for Shrimp Alfredo with Asparagus
8 oz mushrooms sliced
1 bunch asparagus chopped to about an inch long
3 garlic cloves minced
1 and 1/2 tbsp butter divided
1 tsp olive oil
one pound shrimp raw, peeled, and de-veined.
1 cup heavy whipping cream
1 oz cream cheese
1/3rd cup Parmesan cheese
Salt , pepper, and dried parsley to taste.
Be sure to check our my very first Foodie Friday where I made a Cobb salad with a twist.
Lets get Cooking
Recipe serves: 4
Prep time: 5 minutes Cook time: 10 to 15 minutes
Total time: 15 to 20 minutes
Start by de-thawing your shrimp if you have not already done so. Salt and pepper liberally.
Place 1/2 tbsp butter and 1 tsp olive oil in your pan to heat up for a minute over medium to medium high. Cook the shrimp until they are pink and cooked all the way through then set aside in a dish.
Add remaining tablespoon of butter to the pan. Place sliced mushrooms in the pan to cook until they are browned.
After your mushrooms are browned add in garlic, and asparagus and cook until asparagus reaches your desired texture. We like to leave ours a little crunchier.
Next add 1 oz cream cheese and mix well allowing it to melt. Once it has melted add 1 cup of heavy whipping cream being sure to stir constantly. When the sauce begins to bubble and thicken enough to coat the back of a spoon add Parmesan cheese and stir to combine.
Add shrimp back into the dish to warm. Garnish with parsley and additional Parmesan if you desire.
Remove from heat and serve.
I like to serve mine with a salad. Today we chose Cesar salad made with organic baby romaine, Cesar dressing and Parmesan cheese. Simple and tasty.
Whats up with you?
I hope you all have a great weekend. Keep the conversation going and let me know what you all are cooking up this weekend.