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Prawn and asparagus pasta salad recipe

Prawn and asparagus pasta salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Seafood pasta salad
  • Prawn pasta salad

A super-delicious salad, that's packed full of flavour. It's perfect for summer picnics or barbecues.

63 people made this

IngredientsServes: 6

  • 12 extra-large prawns
  • 1 clove garlic, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 litres water
  • 225g orzo pasta
  • 450g fresh asparagus, trimmed and cut into 2.5cm pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 spring onions, chopped
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey mustard
  • 2 tablespoons finely chopped fresh basil
  • salt and pepper to taste

MethodPrep:20min ›Cook:20min ›Extra time:2hr chilling › Ready in:2hr40min

  1. Peel prawns, reserving the shells. In a frying pan over medium heat, cook the garlic and prawns in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When prawns are cooked through, remove from heat, cool and cut into 1.25cm pieces.
  2. Bring water to the boil in a saucepan over high heat. Add prawn shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve and rinse in cold water.
  3. Toss pasta and asparagus with 2 tablespoons of olive oil, prawns and spring onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

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Reviews & ratingsAverage global rating:(89)

Reviews in English (60)

by Jenn L

Fantastic! I made a few twists because I didnt have orzo on hand, white balsamic or fresh basil so I used Orchette, regular balsamic and some dried basil. This was a HIT with my guests for dinner, super easy to prepare, gorgeous presentation and doesnt matter what temperature its served at, so its ideal for a get together. I did not cut up the shrimp or even go through the process of shelling and flavoring the pasta with the shrimp. I did, however, cook the asparagus in the same water as the pasta. For the commenter below who said their asparagus turned brown, they need to remove it from the water when its cooked and immediately put it into cold water to stop the cooking process, it wont brown if it gets shocked immediately. For depth I added some sliced grape tomatoes and some sliced black olives, and now that I've tried it both warm and cold... the flavors really come out after its been chilled overnight! When I do it again I might consider adding some small cubes of cheese, but depends what I have on hand. Try this, you won't be disappointed!-26 Jul 2008

by Diva Chef

Fantastic dish! I used whole 90-110 count shrimp, rather than cutting up the larger, more expensive extra large size. The dressing is light, yet flavorful. It received rave reviews at our Father's Day cookout. I'll definitely be making this again.-18 Jun 2007

by PINEAPPLEAUTO

What a great recipe! I actually tripled it for a family reunion and people just raved about it. I forgot to save the shrimp shells so I just added some Old Bay to the water that I cooked the orzo in. Seemed to work just fine. This is a keeper...will make it again! Tastes excellent leftover too!-26 Jun 2007


Spring Pasta Salad with Shrimp

Even though this is a pasta dish, it is light, fresh and perfect for spring.

Technique tip: Snap the woody ends off the asparagus instead of cutting them. Each stalk will snap off exactly where it needs to. This way you don't end up cutting off too much and losing any of the edible part.

Swap option: You can use goat cheese instead of Parmesan cheese, chicken for shrimp or no protein at all for a lovely vegetarian meal.


Asparagus Salad With Shrimp

Ingredients

  • 1 pound asparagus, woody stem ends removed
  • 1/2 pound pink salad shrimp, cooked, shelled
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
  • 1 Tbsp lemon juice (more to taste)
  • 1 Tbsp minced fresh parsley
  • Salt and black pepper to taste

Method

Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl of ice water to cool.

to the pot of boiling water. If they are pre-cooked, remove after 30 seconds—this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.

until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.)

Put the asparagus in the bowl with the shrimp. Add the remaining ingredients and toss to combine. Add salt and black pepper to taste. Add more lemon juice if desired, to taste.


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Directions

Bring a large pan of salted water to a boil over medium-high heat. Add the pasta and cook for 8-10 minutes or until al dente. Drain well and set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 2-3 minutes, stirring frequently, until fragrant.

Add the shrimp and cook, stirring frequently, for 2 minutes. Remove the shrimp from the pan with a slotted spoon and set aside. Add the asparagus, salt, crushed red pepper, and vegetable stock to the skillet. Bring to a boil the reduce to a simmer and let cook for 3 minutes, stirring occasionally.

Return the shrimp to the pan and stir in the parsley and basil. Add the pasta to the skillet and cook, stirring gently, until the pasta is coated in the sauce.


EASY LEMONY ASPARAGUS PASTA SALAD

Easy asparagus pasta salad featuring fresh spring asparagus and sun-dried tomatoes tossed with a lemony-garlic vinaigrette is lip smackin delicious and ready in 20 minutes!

  • Author:Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 6 1 x
  • Category: Pasta, Salad
  • Method: boil, mix
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 12 oz whole grain pasta (penne, elbow, farfalle, or your favorite)
  • 1 lb. asparagus, tough ends removed and cut into 1 inch length pieces
  • ½ cup smoked sun-dried tomatoes, julienned and chopped
  • ½ red onion, diced
  • ½ cup parsley, chopped (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons dijon mustard
  • juice of large 2 – 3 lemons (about 4 – 6 tablespoons)
  • 4 – 6 garlic cloves, minced
  • ½ teaspoon fresh cracked pepper
  • mineral salt, to taste

Instructions

Pasta & Asparagus: Bring a large pot of water to a boil, add pasta and cook according to package directions. Three (3) minutes before pasta is ready, carefully add cut asparagus and cook together, allowing the asparagus to blanch and brighten in color. Drain and rinse under cool running water, and set aside.

Dressing: In a small mixing bowl, whisk together the ingredients for the dressing.

Assemble: Add the pasta and asparagus back to the pot it was cooked in. Add the sun-dried tomatoes and red onion, and optional parsley, pour the dressing over top and toss well to coat. Add more pepper to taste.

Serve: Serve at room temperature or chilled.

Store: Keep pasta salad in the refrigerator, in an airtight container, for up to 6 days.

Make ahead 1 of 2 ways:

  1. Cook everything as directed, omitting the dressing until ready to serve. Keep the pasta salad in the refrigerator, when ready, whip up the dressing and toss it all together just before serving.
  2. Make the pasta salad as directed, store in the refrigerator until ready to serve. To add moisture when ready to serve, squeeze more lemon over top.

Notes

Use your favorite pasta, gluten free or not. Farfalle, penne, elbow, fusilli, rotini, and gemelli are all great.

In place of sun-dried tomatoes, use cherry or grape tomatoes sliced in half. They’ll add freshness and juiciness to the pasta salad.

Try adding a colored bell peppers for sweetness, or in place of, or in addition to the tomato.

For a mellow onion flavor, diced shallots would be great!

If you have lemon-pepper on hand, that would be fantastic, adding as much as you like.

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Ingredients

    • 1/2 cup drained oil-packed sun-dried tomatoes
    • 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
    • 1 1/4 pounds uncooked shrimp, peeled, deveined
    • 1/2 cup chopped fresh basil
    • 2 large garlic cloves, chopped
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon dried crushed red pepper
    • 1 3/4 cups canned low-salt chicken broth
    • 1/2 cup dry white wine
    • 2 tablespoons tomato paste
    • 12 ounces penne pasta
    • 3/4 cup grated Parmesan cheese

Shrimp Fettuccine Alfredo

At its most basic, the classic Roman dish fettuccine alfredo is pasta in a sauce of butter and Parmesan cheese. In the U.S., the recipe usually includes cream as well, and, quite often, shrimp. We’re using shrimp in this gourmet version (along with spring asparagus), but we’re removing cream from the equation. Instead, we’re substituting in light, fluffy mascarpone cheese. An Italian variety with a delightfully sweet taste, mascarpone brings this dish together with its incredible, silky texture and flavor. You’ll never want to make fettuccine alfredo the old way again!

Title

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the scallions thinly slice, separating the white bottoms and green tops. Peel and thinly slice the garlic. Quarter and deseed the lemons. Snap off and discard the woody ends of the asparagus cut into 1-inch pieces on an angle. Trim off and discard the root end of the lettuce separate the leaves. Pick the parsley leaves off the stems discard the stems.

In a medium bowl, combine half the Parmesan cheese and the juice of 4 lemon wedges season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

In a large pan, heat 1 tablespoon of olive oil on medium until hot. Add the white bottoms of the scallions and garlic season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the asparagus and cook, stirring occasionally, 2 to 3 minutes, or until bright green. Add the shrimp season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until opaque and just cooked through. Turn off the heat.

Add the pasta to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta.

To the pan of vegetables and shrimp, add the cooked pasta, butter, mascarpone cheese, remaining Parmesan cheese, the juice of the remaining lemon wedges and half the pasta cooking water season with salt and pepper. Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat. Stir in the green tops of the scallions and half the parsley season with salt and pepper to taste. Transfer to a serving dish.

In a large bowl, combine the lettuce and remaining parsley season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra) toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the scallions thinly slice, separating the white bottoms and green tops. Peel and thinly slice the garlic. Quarter and deseed the lemons. Snap off and discard the woody ends of the asparagus cut into 1-inch pieces on an angle. Trim off and discard the root end of the lettuce separate the leaves. Pick the parsley leaves off the stems discard the stems.

In a medium bowl, combine half the Parmesan cheese and the juice of 4 lemon wedges season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

In a large pan, heat 1 tablespoon of olive oil on medium until hot. Add the white bottoms of the scallions and garlic season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the asparagus and cook, stirring occasionally, 2 to 3 minutes, or until bright green. Add the shrimp season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until opaque and just cooked through. Turn off the heat.

Add the pasta to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta.

To the pan of vegetables and shrimp, add the cooked pasta, butter, mascarpone cheese, remaining Parmesan cheese, the juice of the remaining lemon wedges and half the pasta cooking water season with salt and pepper. Cook on medium, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat. Stir in the green tops of the scallions and half the parsley season with salt and pepper to taste. Transfer to a serving dish.

In a large bowl, combine the lettuce and remaining parsley season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra) toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. Enjoy!


Creamy Asparagus and Shrimp Pasta

  • fish-free
  • peanut-free
  • alcohol-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 525
  • Fat 21.6 g (33.3%)
  • Saturated 12.8 g (64.0%)
  • Carbs 51.1 g (17.0%)
  • Fiber 4.6 g (18.4%)
  • Sugars 5.2 g
  • Protein 31.9 g (63.9%)
  • Sodium 898.5 mg (37.4%)

Ingredients

minced garlic (2 to 3 cloves)

Instructions

Fill a sink with cold water and submerge asparagus to dislodge any sand. Break off pale, woody ends (approximately the bottom third of the stalk), and discard. Working from base to top, use a sharp paring knife to halve or quarter asparagus into thin strips.

Bring a large pot of water to a rapid boil. Salt water generously and cook linguine to al dente. Reserve pasta cooking water for plating.

Melt 1 tablespoon butter in a large, deep-sided skillet set over medium-high heat. Add half the asparagus, sprinkle with sea salt, and cook just until spears go slightly limp and are a vibrant green, 3 to 4 minutes. Remove to a plate and cook the second batch.

Melt another tablespoon of butter in the pan, add half the shrimp, sprinkle with sea salt, and cook just until shrimp pinks up and the skin edges golden, about 2 minutes per side. Remove cooked shrimp to a plate and cook second batch.

Turn heat to low, add remaining 2 tablespoons butter to the pan, and when melted, stir in garlic and chives sauté for 1 minute. Stirring constantly, pour in half and half. Sprinkle in Pecorino, stirring until cheese has melted. Fold in cooked asparagus and shrimp.

To serve, twist linguine into shallow bowls, top with cream sauce, using reserved pasta water to loosen the sauce if needed. Top with asparagus and shrimp. Finish dish with chive blossom petals and a twist of pepper. Serve immediately.


Shrimp & Asparagus Angel Hair Pasta

Keeping creativity in your dinner plans night after night can be challenging, but a dish like our Shrimp & Asparagus Angel Hair Pasta makes it easy to add something new to your routine, and it will only take you fifteen minutes to do so. But most importantly, with its balance of garlic-herb flavor, plenty of veggies, and tender shrimp, this little dish is not only healthy, it’s also utterly delicious.

You start by cooking the shrimp, which only takes a couple of minutes until they’re nice and pink. They come out of the pan and hang out while you cook the rest of the components.

Asparagus, mushrooms, garlic, tomatoes, and green onions head into the skillet where they cook until they’re tender but crisp. (That’s just another five minutes.)

Some white wine and a few dried herbs form a quick sauce and then the shrimp, some spinach, and tender angel hair pasta are tossed in it until everything is coated in garlicky, herb flavor.

A little Parmesan and lemon juice over the top tie everything together beautifully and dinner is done!

While there’s a lot of flavor going on here, it’s a dish that couldn’t be easier to make. It’s perfect for a last-minute weeknight meal, but it’ll do just as well for date night.


Watch the video: Σπαράγγια σαλάτα - Συνταγές από το χωριό (July 2022).


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