A twist on a recipe found on this site. Being from Louisiana where shrimp is plentiful and served often I really needed something new. Just found out how AWESOME and healthy asparagus is. Nice to have leftovers. If you want more shrimp, add more; I find the veggies fill the space, making it healthier.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large mixing bowl.

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  • Melt butter with olive oil in a large saucepan over medium-low heat. Cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. Add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.

  • Pour shrimp and vegetable mixture over the spaghetti and toss to mix. Sprinkle Parmesan cheese over the pasta mixture and season with salt and pepper.

Nutrition Facts

430 calories; protein 22.3g 45% DV; carbohydrates 48.3g 16% DV; fat 16.3g 25% DV; cholesterol 105.9mg 35% DV; sodium 207.7mg 8% DV. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 5 stars
03/29/2014
Abstaining from meat on Friday during Lent is supposed to be a bit of a sacrifice but this was a definite treat. I have made similar dishes before but the small addition of heat sets this one apart. I had to make a few small changes to use what I had on hand. I used red onion instead of shallots and dried basil and cut the oil and butter back to 2 tbs each. Thank you for sharing Chitimacha! Read More
(9)
14 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2014
Abstaining from meat on Friday during Lent is supposed to be a bit of a sacrifice but this was a definite treat. I have made similar dishes before but the small addition of heat sets this one apart. I had to make a few small changes to use what I had on hand. I used red onion instead of shallots and dried basil and cut the oil and butter back to 2 tbs each. Thank you for sharing Chitimacha! Read More
(9)
Rating: 4 stars
04/30/2014
I made this as directed and found it lacking in flavor. I tasted the distinct flavors of the veggies and shrimp. Tthe only change I made (after I made it as written) which made it 5 stars to me was add in some Cajun seasoning. I'm guessing I added in 1/2 or 3/4 of a teaspoon. I will probably make this again with my change. Thanks! Read More
(2)
Rating: 5 stars
02/05/2019
A flavorful delicious healthy dish! I ll definitely be making this again! Read More
(1)
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Rating: 5 stars
10/17/2018
Made just as directed only adding a bit of Cajun seasoning as others suggested. We enjoyed it a lot and I will make it again. Thank you. Read More
Rating: 5 stars
02/08/2016
This was very good my husband really liked it too! I added some old bay seasoning to the asparagus tips before final assembly ( and didn't use the Parmesan cheese.) Read More
Rating: 4 stars
05/06/2016
I have made this over and over. I would not Change a thing. Quick and easy. Read More
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Rating: 5 stars
01/17/2017
Just added salt and pepper to the skillet and a little pasta water when finished. We loved it! Read More
Rating: 4 stars
03/31/2020
I think I will double the basil and oregano next time. Whole family liked it as is. Read More
Rating: 5 stars
04/10/2014
This was great. I added a little more Parm because we are a cheese eating family. Read More