Roasted Asparagus & Shrimp Alfredo over Pappardelle Noodles

So this recipe was not found in the box, but was discovered by putting together the things I love...butter, noodles, asparagus, shrimp & more butter!

There are a few different steps that are involved when make this so here are the official list of ingredients:

Alfredo Cream Sauce:

1-1/2 cups Heavy Cream (Best-quality at Room Temp)

4 tbsp Sweet Butter (Best-quality at Room Temp)

1-1/2 cups Parmagiano Reggiano

1 pound Fresh-Cut Pappardelle Noodles

Sauteed Shrimp:

1 pound Key West Pink Shrimp (peeled & deveined)

2 tbsp Olive Oil

2 tbsp Lemon Juice

5 Garlic Cloves

Roasted Asparagus:

1 pound Asparagus

1/4 cup Italian Bread Crumbs

1 tbsp Olive Oil

Salt & Pepper to Taste

The first thing that needs to be done is prepping the Asparagus. Pre-heat the oven to 425 degrees and placed rack in middle of the oven. To prep the asparagus break the ends off where they naturally break, then snap in half. Rinse the asparagus thoroughly and pat dry with a paper towel. Once dry, place in a glass baking dish toss the olive oil on them with tongs, and sprinkle half of the bread crumbs onto the asparagus, and toss once more until fully coated. Then crack fresh salt & pepper to taste, and add the remaining bread crumbs onto the top. Put aside until the Shrimp is done sautéing.

The next item on the list is sautéing the shrimp. On medium temperature heat the olive oil and lemon juice. Have the shrimp prepared & ready to be placed in the pan. Once the mixture is hot, carefully place the shrimp in without burning yourself with oil splatter. Crack some fresh salt and pepper on to the shrimp & toss until they are pink & not overcooked. The tails can be left on while cooking. Scoop the shrimp out of the pan, and put in a heat safe bowl while the rest of the meal is being cooked. The remaining olive oil and lemon juice reserve should be kept because we are going to use this for the base of the alfredo sauce!

The oven should NOW be heated to 425 degrees. Place the Asparagus on the middle shelf & cook for 7-12 minutes or until the asparagus is still slightly crunchy. While these are cooking we can begin the Noodles & alfredo sauce.

First start a pot of rapid boiling water with salt for the noodles. If you are able to get Fresh Pappardelle noodles, they only take about 2 minutes to cook al dente. So be very aware about the status of the noodles. Take the pan that you sauteed the shrimp in and use the reserve of the oil & lemon juice for the alfredo sauce. Place the butter in the pan over medium low heat. Let it melt & add the cream, let the two heat and continually stir. Once the cream is heated place the Parmagiano Reggiano cheese and let it completely melt into the cream and butter.

The noodles by this point should be done, strained, and ready to be tossed into the Alfredo cream sauce. Mix the noodles & cream sauce together until they are fully blended. The asparagus should be done as well.

Now is the fun part...plating this delectable dish! You can do it one of two ways. The first, is tossing the noodles with the cream sauce, shrimp, and asparagus and then serving it. My particular favorite way, for presentation sake is taking the noodles first, then placing a slew of asparagus on top & then the shrimp next to it.

I can promise that this dish WILL NOT disappoint any crowd you feed it too...in fact my mouth is watering just talking about it!

Thanks for reading my post for Roasted Asparagus & Shrimp Alfredo over Pappardelle Noodles! If you have any suggestions, comments, or tips for the recipe, please let me know! I would love to try it out!