Pasta with Cremini Mushrooms, Shrimp and Asparagus
This is a recipe I shared a few years ago. This is an easy, elegant dish that is perfect for a hectic weeknight… I wanted to share it again 🙂
I love this pasta; it has a gentle sauce and is loaded with veggies and lean protein. The cremini mushrooms give off incredible flavour and taste great with the asparagus. Shrimp are a great source of very lean protein that are easy to cook and taste amazing. This dish comes together quickly and looks pretty enough (and tastes good enough) to entertain with.Print
A pasta with a gentle sauce, loaded with tons of veggies and lean protein.
1 375 g box of whole wheat pasta (I used Rotini)
1 tbsp butter
1 227 g package of Cremini mushrooms, sliced
3 Cloves garlic, crushed
1 tbsp whole wheat flour
½ Cup white wine
1 ½ Cup sodium-reduced stock (I used beef)
453 g (1 pound) clean and deveined Shrimp (if using frozen, then thawed)
1 325 g bunch of asparagus, cleaned, trimmed and sliced into 1 inch pieces
2 tbsp Half & Half (10%) cream
Bring a large pot of water to boil for the pasta and cook the pasta two minutes less then the package indicates; mine said al dente in 10 minutes so I strained it after 8 minutes. Also, when there is one minute left for the pasta to cook, add the asparagus to the boiling water. Mean while:
Heat a large frying pan over medium-high heat and add the butter and when it’s melted add the mushrooms; season with salt and pepper.
Sauté the mushrooms for about5-7 minutes, until they are browned and have given off their water.
Add the garlic and the flour to the pan; sauté for about a minute, this will get rid of the raw flour flavour, careful not to let the garlic burn.
Add the wine to the pan, stirring constantly to avoid making a lumpy sauce. When a thick paste has formed, add the stock, again stirring constantly until all ingredients are incorporated. Let the sauce boil until it reaches the desired consistency, about a minute. Please note the sauce will only be slightly thickened, it’s supposed to be thin here. Drop the heat to medium-low.
When there’s a minute left for the pasta, add the asparagus to the water.
When the pasta is done (2 minutes less then package directions) strain it and add the pasta and asparagus to the sauce; mix well.
Add the shrimp to the pan and season with salt and pepper; mix well (the heat should still be on medium-low).
Let the pasta and shrimp cook for 2-3 minutes, until the shrimp is cooked and the pasta is cooked to your liking.
Turn the heat off the pan and stir in the half & half.
Taste and adjust seasoning.
Garnish with chives if you want to look fancy!
- You can tell the shrimp are cooked when they are pink and opaque and have curled into the letter “C”.
- You can use button mushrooms in place of cremini mushrooms.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
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