Best Seafood Asparagus Pasta Salad From Del Monte Recipes

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FETTUCCINE ALFREDO WITH SHRIMP, ASPARAGUS AND MUSHROOMS



Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms image

Make and share this Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 1 pot, 12 serving(s)

Number Of Ingredients 12

2 lbs fettuccine
1 lb asparagus, cut into 1 inch pieces
1 tablespoon butter
8 ounces mushrooms, sliced
2 cups heavy cream
2 cups half-and-half cream
1 cup fresh lemon juice
2 cups parmesan cheese, grated
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
fresh coarse ground black pepper
1 lb shrimp, cooked and peeled

Steps:

  • Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
  • In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
  • Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.

Nutrition Facts : Calories 616.9, Fat 29, SaturatedFat 16.6, Cholesterol 223.9, Sodium 497.1, Carbohydrate 61.7, Fiber 3.6, Sugar 3, Protein 28.7

SHRIMP PASTA PRIMAVERA



Shrimp Pasta Primavera image

They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

SHRIMP ASPARAGUS ALFREDO



Shrimp Asparagus Alfredo image

This is so easy. This just recipe came from cleaning out the fridge one day. My family loves it, so do guests. This takes about twenty minutes, but tastes tlike you spent hours. Serve with a green salad, and garlic bread. You can't loose. This doubles well.

Provided by Jackie H.

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 garlic cloves, minced
1/2 cup butter
1 (8 ounce) carton sour cream
1/2 cup parmesan cheese, grated
2 1/2 cups milk
1 lb shelled deveined shrimp, chopped in pieces
1 (15 ounce) can tender young asparagus
1 lb cheese tortellini

Steps:

  • Cook pasta according to package directions.
  • Melt butter over medium-low heat.
  • Stir in garlic, saute for 3-4 minutes, do not brown garlic.
  • Add sour cream cheese and milk, bring to a slow simmer.
  • Toss in srimp and drained asparagus.
  • Simmer until thickens.
  • Toss with cooked pasta.

Nutrition Facts : Calories 969.3, Fat 54.4, SaturatedFat 32.5, Cholesterol 388.2, Sodium 1120.4, Carbohydrate 68.4, Fiber 4.3, Sugar 2.7, Protein 53.6

ASPARAGUS PASTA SALAD WITH PARMESAN DRESSING



Asparagus Pasta Salad With Parmesan Dressing image

Delicious! Perfect to serve for a luncheon. This needs to chill for 2 hours before serving. The dressing is wonderful!

Provided by Kittencalrecipezazz

Categories     Pasta Shells

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

2 cups small shell pasta (uncooked)
1 1/2 lbs asparagus, cut into 2-inch pieces, discard tough ends
1 red bell pepper, chopped
1 cup fresh mushrooms, sliced
3 tablespoons parsley, chopped
1/4 cup slivered almonds
2 fresh garlic cloves, minced
2 -3 anchovy fillets, rinsed with cold water
2 tablespoons Dijon mustard
salt and pepper
1/2-1 teaspoon Worcestershire sauce
1 egg yolk (uncooked)
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 cup olive oil
1/3 cup grated parmesan cheese (freshly grated if possible)

Steps:

  • Boil pasta in water until firm-tender (do not overcook, leave firm!) drain, and rinse with cold water; set aside.
  • Steam asparagus until crisp-tender; drain and plunge into very cold or ice water; drain and pat dry with a paper towel.
  • Place all dressing ingredients in a blender, and blend until well mixed (adjusting all ingredients to suit taste).
  • Place the veggies and the cooked pasta shells in a large bowl; toss to combine.
  • Pour the dressing over; toss well to coat.
  • Add in slivered almonds and mix.
  • Chill in the fridge for a minimum of 2 hours before serving.

Nutrition Facts : Calories 374.8, Fat 23.7, SaturatedFat 4.1, Cholesterol 37.5, Sodium 215.7, Carbohydrate 32, Fiber 4.6, Sugar 3.7, Protein 11.5

SEAFOOD AND ASPARAGUS MANICOTTI



Seafood and Asparagus Manicotti image

This recipe wraps tender pasta around a creamy seafood filling of easy frozen shrimp and asparagus and economical imitation crab.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 11

12 uncooked manicotti pasta shells (from 8-oz package)
1 jar (26 oz) tomato pasta sauce
1/4 cup dry white wine or nonalcoholic white wine
3/4 cup half-and-half
1 package (6 oz) frozen cooked salad shrimp, thawed
6 oz refrigerated imitation crabmeat sticks (from 12-oz package), cut into 1/4-inch pieces
1 box (9 oz) frozen asparagus cuts, thawed, coarsely chopped
1/2 cup chopped sun-dried tomatoes in oil, drained
1/3 cup cream cheese, softened
2 cups shredded mozzarella cheese (8 oz)
1/4 cup lightly packed cut-up strips fresh basil leaves

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package.
  • Meanwhile, in 2-quart saucepan, heat tomato sauce and wine to boiling over medium heat. Reduce heat to low; simmer 4 minutes. Remove from heat; stir in half-and-half. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the tomato sauce.
  • In medium bowl, mix shrimp, imitation crabmeat, asparagus, tomatoes, cream cheese and 1/2 cup of the mozzarella cheese. Spoon about 1/4 cup seafood mixture into each pasta shell. Arrange in baking dish. Pour remaining tomato sauce evenly over shells.
  • Cover dish with foil. Bake 25 to 30 minutes or until hot. Top with remaining 1 1/2 cups mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Sprinkle with basil before serving.

Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 95 mg, Fat 4, Fiber 4 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 16 g, TransFat 0 g

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR



Asparagus 'n' Shrimp with Angel Hair image

We've all heard that the way to a man's heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It's easy on the budget and turns out perfectly for two. -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 17

3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Nutrition Facts : Calories 488 calories, Fat 19g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

SEAFOOD MACARONI SALAD



Seafood Macaroni Salad image

This refreshing salad is always well received, especially in summer. My mother said the recipe just "evolved", because she kept adding ingredients until it tasted right. It really does have great flavor!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12

3 cups uncooked elbow macaroni (about 10 ounces)
6 ounces peeled and deveined cooked shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained and flaked
2 cups sliced celery
1/2 small onion, finely chopped
3 to 4 hard-boiled large eggs, coarsely chopped
1 cup mayonnaise
3 tablespoons sweet pickle relish or finely chopped sweet pickles
1 tablespoon prepared mustard
1 tablespoon vinegar
1 teaspoon paprika
Salt and pepper to taste

Steps:

  • Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside. In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and chill.

Nutrition Facts :

SHRIMP ASPARAGUS ALFREDO PASTA



Shrimp Asparagus Alfredo Pasta image

This is a creamy, garlicky and buttery dish that is easy to prepare. Your entire kitchen will smell amazing while preparing this dish. This is one your mouth will definitely enjoy. This recipe is not for those who are looking for low calories or fat. Go easy on the salt because Parmesan is naturally a salty cheese. I hope you enjoy making it as much as I did.

Provided by AshleyNeicole

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups uncooked penne pasta
2 cups heavy cream
1 lb cooked frozen shrimp, thawed and tail off
3/4 cup salted butter
2 cups asparagus, chopped
1 1/2 cups parmesan cheese
5 tablespoons minced garlic
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • All items are prepared simultaneously.
  • Cook past according to package directions.
  • In large skillet, add the oil and 1/4 cup butter. Once melted add 2 tablespoons of garlic and saute for 1-2 minutes. Add the asparagus and shrimp, with light salt and pepper to taste. Simmer on low.
  • In second large skillet, melt remaining 1/2 cup butter. Add cream, garlic, light salt and pepper to taste. Bring to a slow boil and slowly whisk in Parmesan cheese. Keep stirring to prevent sticking for about 2-3 minutes. Remove from heat.
  • Drain pasta and combine with sauce and shrimp/asparagus mixture. Sprinkle with Parmesan cheese when served.

Nutrition Facts : Calories 1358.6, Fat 96.5, SaturatedFat 56.7, Cholesterol 526.7, Sodium 2012.6, Carbohydrate 76.2, Fiber 10.7, Sugar 1.8, Protein 51.7

SALMON, ASPARAGUS AND PASTA IN A CREAMY DILL SAUCE



Salmon, Asparagus and Pasta in a Creamy Dill Sauce image

Flaky salmon, fresh green asparagus and al dente pasta is at its best when topped with a delicious and light dill sauce. What makes it even better is that it can be on your plate in 20 minutes or less!

Provided by SuperSpike

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 21

4 ounces pasta, use a short pasta like rotini or 4 ounces penne
8 ounces asparagus, pencil thin and cut into 1-inch lengths
1/2 teaspoon salt
1 quart water
8 ounces salmon fillets
1/4 teaspoon dill
1/4 teaspoon lemon pepper
1/8 teaspoon salt
heavy duty aluminum foil
cooking spray
1/3 cup nonfat dry milk powder
2/3 cup water
1 tablespoon cornstarch
1 teaspoon Dijon mustard
1/2 teaspoon dry dill weed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon light butter
1 teaspoon lemon juice, fresh

Steps:

  • Turn on your broiler and set your upper rack to the middle position. Let it preheat 5 minutes.
  • Set 1 qt of water to boil in a medium pot.
  • Take a 12" wide section of heavy duty foil and fold into thirds and then fold over the edges by 1/4"- this is what you will bake the salmon on (who doesn't like easy cleanup?). Spray the foil with a spritz of cooking spray, and season the salmon on both sides. Place on the foil and give the top of the salmon a spritz of cooking spray.
  • Bake under the broiler- this should take about 6-8 minutes. When its done, remove from the oven and set it aside to rest.
  • When your water comes to a boil, salt it and add the pasta. You will add in the asparagus during the last minute of cooking.
  • To make the sauce, whisk together the first 9 ingredients of the sauce in a small saucepan and set over medium heat. Stir occasionally. When it has thickened and no longer has a starchy flavor, take off the heat.
  • When the pasta and asparagus is done cooking, drain and return to the pan you cooked it inches Dice the salmon into bite sized pieces and add to the pasta.
  • Just before adding the sauce to the pasta, stir in the lemon juice and light butter. Dump this into the pan with the pasta, asparagus and salmon, toss gently until the pasta is completely coated with sauce.
  • Serve!

Nutrition Facts : Calories 471.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 64.9, Sodium 1560.1, Carbohydrate 62.3, Fiber 4.4, Sugar 13.1, Protein 40.1

SCALLOP AND ASPARAGUS LINGUINE



Scallop and Asparagus Linguine image

This recipe was created purely by accident. I had some things in the fridge/freezer that needed to be used. After my husband decided he liked it, I decided I should write it down. Enjoy!

Provided by juliepettus

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bay scallop
1 lb asparagus spear, trimed and cut in 1 inch sections
2 -3 tablespoons olive oil
2 tablespoons parsley
2 -3 garlic cloves
salt
pepper
2 tablespoons butter
8 ounces linguine
1 lemon, juice of

Steps:

  • Heat olive oil over medium heat in large saute pan. While heating oil, bring salted water to a boil.
  • Boil Linguine acording to package directions.
  • Add garlic to hot olive oil. Cook for 2 - 3 minutes until lightly browned.
  • Add scallops to olive oil. Lightly salt and pepper to taste. Add half of the parsley. Cook until opaque.
  • Add asparagus pieces and lightly salt and pepper again. Cover and cook for about 5 minutes to steam asparagus.
  • Remove lid and add butter, lemon juice and remaining parsley. Stir until butter has melted.
  • Remove linguine from water and add to scallops and asparagus. Add 1/2 to 1 laddle of pasta water and stir to coat the pasta.
  • Once scallops, asparagus and pasta are well mixed, serve hot with salad and garlic bread. Enjoy!

SEAFOOD ASPARAGUS PASTA SALAD FROM DEL MONTE



Seafood Asparagus Pasta salad from Del Monte image

This seafood-pasta salad recipe adapted from Del Monte Canned Asparagus had been up-powered to the KAZANGO! -level thru use of Chinese chili-garlic-puree instead of seafood cocktail sauce

Provided by Joseph Strain

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup mayonnaise or 1/2 cup salad dressing
1/4 cup sliced green onion
3 tablespoons seafood cocktail sauce (or 1 full tsp chinese chili-puree w/garlic and 3 tb ketchup)
1 teaspoon Worcestershire sauce
12 ounces shrimp or 12 ounces surimi
1 (12 ounce) can del monte asparagus (however I prefer a full pound of properly cooked fresh asparagus)
1 cup uncooked pasta shells or 1 cup pasta elbows (I use Bow-Tie)

Steps:

  • Measure pasta, cook, drain, cool.
  • Combine mayo, onions, seafood sauce, worcestershire sauce.
  • Fold into seafood and asparagus.
  • This is a zesty salad depending on how you mix the seafood cocktail sauce.
  • Making your own seafood sauce with chinese chili-garlic puree will produce a potent dressing that will overpower the asparagus unless test-tasting is done and needed menu adjustments are made with added ketchup and mayo.
  • Smokers prefer the chinese chili-garlic-puree while the more sensitive palate of the non-smoker might find the original coctail sauce based recipe is fine-- Several"victims" here have suggested adding horseradish sauce to the coctail sauce YMMV.
  • Yodar.

Nutrition Facts : Calories 204.5, Fat 7.5, SaturatedFat 1.2, Cholesterol 115.5, Sodium 284.7, Carbohydrate 19.1, Fiber 1.8, Sugar 2.5, Protein 15.5

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