Shrimp Asparagus Alfredo is a popular dish at fine restaurants. Can you believe you can make this delicious dish in less than 30 minutes? The sauce is rich, creamy, and cheesy. Asparagus and sun-dried tomatoes add sparks of flavor and color. Best of all, it is super-easy and fast to make.
Remember that shrimp gets tough when over-cooked, so as soon as the shrimp begin to turn opaque, it’s time to eat! I like this with angel hair or thin spaghetti pasta. However, feel free to substitute your favorite shape.
Have all of your ingredients prepped and ready to go. This goes together in two shakes of a lamb’s tale!
Shrimp Asparagus Alfredo Recipe
1/2 cup fine-minced sweet onions
3 Tablespoons butter
8 (about 1-1/2 ounces or 1/2 cup packed) sun-dried tomatoes, Sliced into 2-inch strips (see Notes)
1/2 teaspoon red pepper flakes, or to taste, optional
3 cloves garlic, pressed (about 1 Tablespoon or to taste)
1/4 cup all-purpose flour
1 cup (8 ounces) clam juice
1 cup (8 ounces) vegetable or chicken broth
2 Tablespoons fresh lemon juice
1 cup heavy cream
1 cup shredded asiago or fontina cheese (substitutes: gouda, gruyère, or havarti)
1 pound thin spaghetti or angel hair pasta (or pasta of choice)
1 pound medium-sized (31-35 count) raw shrimp, peeled and tails removed (thawed, if frozen)
8 ounces frozen asparagus, thawed and cut into 2-inch lengths
1 Tablespoon fresh dill weed leaves (substitute 1/2 teaspoon dried dill)
1/4 cup (about) grated Parmesan cheese, optional
1 Tablespoon chopped dill or Italian parsley, for garnish
Bring a pot of salted water to the boil.
Meanwhile, in a 3-quart saucepan, saute the onions, sun-dried tomatoes, and red pepper flakes in the butter until onions are soft and translucent but not browned. Add the pressed garlic and stir for 30 seconds. Then add the flour and continue to stir constantly for 1 minute to cook out the rawness. Still stirring, whisk in the clam juice until it begins to thicken, then follow with the vegetable or chicken broth and lemon juice. Lastly, stir in the heavy cream and cheese until melted and smooth. Taste and add salt, if needed.
While finishing the sauce, add the pasta to the boiling water and cook until al dente.
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When the cheese has melted into the sauce, stir in the shrimp, asparagus, and dill weed. Return to a simmer. As soon as the shrimp turn pink, remove the sauce from the heat, cover, and keep warm until the pasta is done. Do not let the shrimp over-cook or they will become tough and rubbery.
Drain the pasta and serve with the shrimp asparagus alfredo sauce. Top with Parmesan cheese and chopped dill or Italian parsley, if desired.
Yield: 4 to 6 servings
Notes:
• If your sun-dried tomatoes are packed in oil, drain thoroughly and blot with paper towels before chopping.
• I found some havarti cheese on sale and used it in place of asiago. I highly recommend it.
