Shrimp and Asparagus Pasta
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Servings
4 Servings
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Calories
663 kcal
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Course
Main Course
Shrimp and Asparagus Pasta
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Shrimp and Asparagus Pasta bathed in a creamy brie sauce is a decadent bowl of cheesy goodness that is surprisingly easy to make. With just one pot and little more than 30 minutes, you can have this nummy nummy pasta in your belly with very little clean-up. I like that!
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Ingredients
- 12 ounces casarecce pasta such as small shells, or another pasta that holds sauce well
- 2 tablespoons butter unsalted
- 1 tablespoon garlic divided, minced
- 1 shallot about 1/4 to 1/2 cup, finely diced
- ½ pound asparagus trimmed and cut into 1" pieces, fresh
- sea salt fresh, to taste
- black pepper fresh, to taste
- béchamel sauce click for recipe/tutorial
- 7 ounces Brie cheese diced (remove the rind first)
- 1 lb Shrimp cooked, peeled, & deveined
- Parmesan Cheese garnish
- parsley garnish, freshly chopped
- red pepper flakes garnish, crushed
Instructions
- In a large pot, cook pasta according to package directions. Drain and set aside.
- In the same pot, melt 2 tablespoons butter over medium heat and saute 1/2 tablespoon of freshly minced garlic with 1/4 to 1/2 cup of finely diced shallot for about a minute until the vegetables begin to soften. Add the asparagus pieces and a pinch of sea salt and saute until the asparagus starts to soften - about 2 minutes. Remove the vegetables from the pot and set aside. The asparagus should still have some crunch to it when you remove it from the pan.
- In the same pot, prepare the Bechamel Sauce as outlined in the tutorial here. As soon as the Bechamel is thickened, remove it from the heat and add in the diced Brie Cheese. Stir until the brie is melted and the cheese sauce is velvety smooth. Give it a taste and add salt and pepper as needed. TIP: Be sure you remove the rind from the brie before adding it to the Bechamel. The rind won't melt nicely, so it's best to remove it and then dice the cheese. If you put the cheese in the freezer for about 30 minutes it will harden up and the rind will be easier to remove.
- Toss the pasta with the brie cheese sauce. Mix in the sauteed vegetables and shrimp and heat through over mid-low heat. Garnish with fresh Parmesan cheese and parsley if you like. For a little extra kick, sprinkle on some crushed red pepper flakes. Enjoy!
Nutrition Information
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Calories
663kcal
(33%)
Carbohydrates
67g
(22%)
Protein
46g
(92%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
350mg
(117%)
Sodium
1201mg
(50%)
Potassium
491mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
895IU
(18%)
Vitamin C
8.9mg
(10%)
Calcium
291mg
(29%)
Iron
5.1mg
(28%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 67g | 22% |
| Protein | 46g | 92% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 350mg | 117% |
| Sodium | 1201mg | 50% |
| Potassium | 491mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 291mg | 29% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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