Pasta with Shrimp and Spring Veggies

The spring harvest is so great, I just had to make this pasta.  If you don’t have the amount of spinach or asparagus I used, then use less.  If you want different veggies, use them.

Pasta with Shrimp and Spring Vegetables

Pasta with Shrimp and Spring Veggies

Total Time: 30 minutes

Yield: Serves 6-8


  • 2 TBSP butter
  • 3-4 TBSP extra virgin olive oil
  • 1/2-1 cup sliced mushrooms
  • 2 cups sliced fresh asparagus
  • 6-8 cups chopped fresh spinach
  • 1 jar (15 oz) HEB Queso Fredo (or alfredo of your choice)
  • 1/2 cup cream
  • 1/2 cup chicken broth
  • 2 lbs cleaned raw shrimp
  • Salt and pepper
  • 1TBSP granulated garlic powder
  • 1/2 cup chopped cilantro
  • 1lb pasta cooked, 1-2 minutes less than directions on pkg
  • Grated Parmesan


  1. Heat butter and oil in a large skillet. When bubbly, add mushrooms and asparagus. Cook until mushrooms are done.
  2. Stir in spinach, and continue stirring until spinach wilts down.
  3. Add alfredo sauce. Use cream and / or broth to rinse the inside of the jar, and pour it all in the pan. Stir well.
  4. Add shrimp. Cook and stir until shrimp is almost cooked.
  5. Stir in cilantro and seasonings.
  6. Stir in pasta, and cook with sauce until pasta is just done.
  7. Adjust seasoning as needed.
  8. Top with grated Parmesan.
  9. Cooked and crumbled bacon would be a good addition.