Shrimp and Pasta Stir-fry

"If you are cooking for two this is a great recipe. I believe this recipe comes from Blue Hill Farm Country Inn, Blue Hill, Maine."
 
Download
photo by IngridH photo by IngridH
photo by IngridH
photo by Lori Mama photo by Lori Mama
photo by Chef1MOM-Connie photo by Chef1MOM-Connie
photo by LifeIsGood photo by LifeIsGood
photo by NoraMarie photo by NoraMarie
Ready In:
30mins
Ingredients:
12
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Slice shrimp in half lengthwise.
  • Prepare the penne pasta as per package directions.
  • Mix together the mayonnaise, broth, lemon rind and lemon juice.
  • Heat the seasame oil in a non-stick skillet or wok.
  • Stir-fry the ginger and garlic in the hot oil over medium high heat for 1 to 2 minutes.
  • Add shrimp and asparagus; stir-fry 3 minutes or until shrimp turns pink.
  • Do not overcook as the shrimp will become tough.
  • Add mayonnaise mixture and cooked pasta; cook, stirring frequently until heated through.
  • Sprinkle with lemon pepper and serve.
  • The cooking time includes the time to prepare the pasta.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is really good! I love shrimp, and pasta, and lemon, so I figured I'd really enjoy this. I'd love to try it with asparagus, but with the current price so high I'll have to wait until my plants start producing again. Instead I used bell peppers, which give a nice crunch and pretty color to the dish, along with some chopped parsley to add a bit of green color. The sauce feels a lot richer in the mouth than the ingredients lead you to believe- I could swear I'm eating a full fat cream sauce. The lemon is a VERY strong influence in this dish; if you don't like lemon, move on to another recipe. I, however, love lemon, and would be happy to lick every last bit of sauce off of the serving dish. Great dish, thanks for sharing! Made for ZWT8
     
  2. Paula another great recipe from you! Thank you. Made for ZWT5. I was skeptic for the mayo but followed directions and was I glad I did. DH and I enjoyed this for dinner last night. A bit of leftovers for lunch today. I did use full fat mayo as that is all I had and I also used brocolli instead of asparagus. Thought I had enough but did not so subbed in. Came out fabulous! Wil make this again. 5 stars for ease of making, 5 stars for the meal itself. Super! <br/>OMG! I just made this again for AUS/NZ Swap 51. I really like this! This time I used the asparagus and WOW what a difference in taste. Both are fabulous! Thank you Paula.
     
  3. A winner for sure. Loved the bright flavor the lemon brought to the dish. I did adjust the pasta amount a bit to serve 3, but kept the other amounts the same and used regular mayo. Funny how the shrimp curled up ,when cut in half, while cooking. :)
     
  4. Delicious! I didn't have a non-stick pan, so I ended up having to use more sesame oil, and also olive oil. Instead of penne, I made it with spaghetti. Other than that and using regulary mayo, I stuck to the recipe, and it turned out quite nicely. It was more mildly flavored than most dishes I make, but I liked the light and fresh flavor--my husband commented that the asparagus was perfectly cooked.
     
  5. Originally rated on 5/12/09 - This recipe made it into my book#266453. Wow! I love when easy recipes end up being delicious and flavorful. I doubled the recipe for 4 people and did not halve the shrimp. Other than that, I made exactly as directed and I'm so glad that I did. The asparagus was perfectly done, with just a slight crunch. The flavor is lemony (not too much so) and the texture is creamy. What's not to love? I will put this in my favorites file. Thanks! ~Made for ZWT5~
     
Advertisement

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes