Mushrooms, Asparagus And Shrimp Over Egg Noodles – a delicious recipe with egg noodles, canola oil, shrimp, fresh garlic, cremini mushrooms, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook asparagus until tender in a large pot of boiling water. Remove with tongs and place in a bowl of cold water, this will stop the cooking process. Set aside.
2
Cook egg noodles in the same pot of boiling water according to package directions. Drain and set aside.
3
Add 1 tbsp of oil to a hot large pan or wok. Add garlic and shrimp, cook until shrimp are pink. Remove shrimp from pan using tongs, set aside.
4
Add remaining oil to the pan. Add mushrooms and saute just until starting to brown, about 3 minutes. Return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. Cook another 1-2 minutes.
5
Add mushroom mixture to noodles and toss to blend. Serve hot.
578
kcal
Calories
9
g
Fat
87
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 lb asparagus, cut into 2 inch pieces, 12 ounces egg noodles, 2 tablespoons canola oil, 340 g shrimp, and more.
Yes, Mushrooms, Asparagus And Shrimp Over Egg Noodles falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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