I love this recipe because it brings together fresh ingredients and simple flavors in a dish that feels both elegant and effortless. The asparagus adds a wonderful crunch, the shrimp cook to juicy perfection, and the creamy sauce coats every strand of pasta beautifully. It’s a balanced meal that feels special without requiring a lot of time or complicated steps.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
pasta (such as linguine or fettuccine) olive oil shrimp peeled and deveined asparagus trimmed and cut into pieces garlic minced butter heavy cream Parmesan cheese grated salt and pepper to taste lemon zest and juice (optional) red pepper flakes (optional)
Directions
I start by cooking the pasta according to package instructions until it’s al dente. While the pasta cooks, I heat a bit of olive oil in a large skillet over medium-high heat. I add the shrimp, season with salt and pepper, and cook until they turn pink, about 2–3 minutes per side. Once they’re done, I remove them from the skillet and set them aside.
In the same skillet, I add a little more olive oil and the asparagus pieces. I sauté the asparagus until it’s tender-crisp, about 3–4 minutes. I then add the minced garlic and cook for about 30 seconds until fragrant.
Next, I melt the butter in the skillet and pour in the heavy cream, stirring to combine. I let the sauce simmer for a few minutes until it thickens slightly. I then stir in the grated Parmesan cheese, allowing it to melt into the sauce and create a rich, creamy texture.
I return the cooked shrimp to the skillet and toss them gently in the sauce. I add the cooked pasta straight into the sauce and toss everything together until the pasta is well coated. If I want a bright, citrusy note, I add a bit of lemon zest and juice. I also sprinkle red pepper flakes when I want a touch of heat.
Once everything is combined and heated through, I taste and adjust the seasoning if needed, then serve the pasta hot.
Servings and Timing
This recipe makes about 4 servings. Prep time is around 10–15 minutes. Cook time is approximately 15–20 minutes. Total time comes to about 30–35 minutes.
Variations
I sometimes swap the shrimp for chicken if I want a different protein. When asparagus isn’t in season, I use broccoli or zucchini instead. For extra flavor, I add sun-dried tomatoes or fresh basil. I’ll add a splash of white wine to the sauce for a more complex flavor.
Storage/Reheating
I store leftover pasta in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in a skillet with a splash of cream or broth to loosen the sauce. I find reheating on the stovetop preserves the texture better than the microwave.
FAQs
Can I use frozen shrimp?
Yes, I thaw the shrimp completely before cooking for the best texture.
What pasta works best?
I prefer linguine or fettuccine, but any pasta shape you like works well.
Is this recipe dairy-free?
I use cream and Parmesan, but I’ve made it with dairy-free substitutes successfully.
Can I make this spicy?
I add red pepper flakes or a dash of chili oil for heat.
Do I have to use asparagus?
No, I swap in broccoli or zucchini when I want variation.
Can I make this ahead of time?
I prepare the components ahead, but I combine them just before serving for the best texture.
What sides go well with this pasta?
I serve it with garlic bread or a crisp green salad.
How do I prevent overcooking the shrimp?
I cook them just until they turn pink and firm up, about 2–3 minutes per side.
Can I add herbs?
Yes, fresh parsley or basil adds a nice bright note.
Can this be made gluten-free?
Yes, I use gluten-free pasta and adjust cooking times accordingly.
Conclusion
Shrimp Asparagus Pasta is a delicious, quick, and satisfying dish I make when I want a meal that feels both fresh and indulgent. With tender shrimp, crisp asparagus, and a creamy sauce that ties everything together, it’s a recipe I return to again and again for effortless dinners that impress.
