Ingredients
8
8 servings
- •1 (16 ounce) package egg noodles
- •1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- •0.5 cup extra virgin olive oil
- •4 cloves garlic, minced
- •1 cup butter, cut into pieces
- •1 tablespoon lemon juice
- •1 pound medium shrimp - peeled and deveined
- •1 pound fresh mushrooms, thinly sliced
- •0.5 cup grated Parmesan cheese
- •salt and pepper to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm until needed.
- At the same time, bring a small saucepan of water to a boil. Add asparagus, reduce the heat to medium-low, and simmer until tender, about 5 minutes. Drain.
- Heat oil in a large saucepan over medium-low heat. Add garlic and cook until fragrant and golden brown, 1 to 2 minutes. Add butter and lemon juice; cook until butter melts, 2 to 3 minutes. Add shrimp and cook, stirring occasionally, for 1 to 2 minutes. Add mushrooms and asparagus; cook until mushrooms have softened, 3 to 4 minutes.
- Add egg noodles to the saucepan and toss to coat. Season with salt and pepper and garnish with Parmesan cheese. Serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 653
- Carbohydrate: 45g
- Fat: 42g
- Fiber: 4g
- Protein: 25g
- Sugar: 3g
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