Shrimp Asparagus Pasta: 1 Luscious Meal

Shrimp asparagus pasta has become my absolute go-to for a quick and impressive weeknight meal. I remember the first time I tried making a shrimp pasta dish with asparagus; I was a little nervous about the combination, but oh my goodness, it was a revelation! The crisp-tender asparagus brought such a fresh, vibrant flavor that perfectly complemented the succulent shrimp and the bright lemon-butter sauce. This recipe is truly an easy shrimp asparagus pasta that tastes like it came straight from a fancy restaurant. Get ready for a pasta dish that’s bursting with flavor and color – let’s get cooking!

Why You’ll Love This Shrimp Asparagus Pasta

You’ll adore this dish for so many reasons! It’s a fantastic option for busy evenings because it’s a truly quick shrimp asparagus pasta that comes together in just 30 minutes. The combination of tender shrimp, crisp asparagus, and a zesty lemon-butter sauce is incredibly satisfying. Plus, it’s a surprisingly healthy shrimp asparagus pasta, packed with lean protein and vibrant vegetables. Here’s what makes it a winner:

• Incredibly fast – ready in 30 minutes!
• Bursting with fresh, bright flavors.
• Restaurant-quality taste without the fuss.
• Easy-to-find ingredients.
• Visually stunning with vibrant colors.
• Perfect for weeknights or special occasions.

Ingredients for Shrimp Asparagus Pasta

Gathering these simple ingredients is the first step to an amazing garlic shrimp asparagus pasta. You’ll need:

• 8 oz short pasta (like cavatappi or penne) – choose a shape that holds sauce well
• 4 slices thick-cut bacon, cut into chunks – this adds a wonderful smoky depth and crispy texture
• 3 tablespoons unsalted butter, divided – essential for creating a glossy sauce
• ½ pound asparagus, trimmed and cut into 1-2 inch pieces – for that fresh, green crunch
• ½ pound shrimp, peeled and deveined – plump, juicy shrimp are key
• Salt and pepper to taste – always season as you go
• 5 cloves garlic, finely minced – this is where the fragrant flavor comes from
• Pinch red pepper flakes (optional) – for a subtle hint of heat
• 1 large lemon, zest and juice – brightens everything up beautifully
• ¼ cup grated parmesan cheese, plus more for serving – for that salty, nutty finish
• Toasted pine nuts, for garnish – adds a lovely crunch
• Chopped fresh parsley, for garnish – for a pop of color and freshness
• Lemon wedges, for serving – for an extra squeeze of citrus

How to Make Shrimp Asparagus Pasta

1. Step 1: Get your pasta water going! Bring a large pot of generously salted water to a rolling boil. Cook your short pasta until it’s perfectly al dente – remember, it will continue cooking in the sauce. Before draining, scoop out and reserve about ½ cup of that starchy pasta water. Drain the pasta and set it aside.
2. Step 2: While the pasta cooks, crisp up your bacon. In a large skillet over medium-low heat, cook the chopped bacon until it’s golden brown and wonderfully crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave those flavorful bacon drippings in the skillet; they’re liquid gold for our sauce!
3. Step 3: Now for the veggies! Add 1 tablespoon of butter to the bacon fat in the skillet. Once it’s melted and shimmering, toss in the trimmed asparagus pieces. Sauté them for about 3 to 4 minutes, just until they turn bright green and are tender-crisp. You want them to have a slight bite. Remove the asparagus from the pan and set aside with the bacon.
4. Step 4: Time for the star: shrimp! Lightly season your peeled and deveined shrimp with salt and pepper. Turn the skillet heat up to high. Add the shrimp in a single layer, ensuring they don’t overcrowd the pan (cook in batches if needed). Sear them for just 1-2 minutes per side, until they turn pink and get those lovely little browned bits. When you flip the shrimp, toss in the minced garlic and optional red pepper flakes. Cook for another minute until the garlic is fragrant – be careful not to burn it!
5. Step 5: Bring it all together for this amazing shrimp and asparagus pasta. Return the cooked asparagus and the drained pasta to the skillet with the perfectly cooked shrimp. Add the lemon zest, fresh lemon juice, and about half of the reserved pasta water. Stir everything gently to start creating that luscious sauce.
6. Step 6: Finish creating our creamy shrimp asparagus pasta. Reduce the heat to low. Stir in the remaining 2 tablespoons of butter and the grated parmesan cheese. Keep tossing until the butter is melted and the cheese is incorporated, creating a glossy sauce that coats every strand of pasta and piece of shrimp. If the sauce seems too thick, add a little more of that reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
7. Step 7: Give it a final taste. Adjust seasonings with more salt, pepper, or a squeeze of lemon juice if needed. Toss in the crispy bacon, or reserve it for a beautiful garnish.
8. Step 8: Serve this delightful shrimp asparagus pasta immediately. Garnish generously with toasted pine nuts, extra parmesan cheese, chopped fresh parsley, and lemon wedges on the side for those who love an extra citrus kick.

Pro Tips for the Best Shrimp Asparagus Pasta

Want your shrimp asparagus pasta to be absolutely perfect every time? I’ve picked up a few tricks over the years that make all the difference for this dish.

• Don’t overcook the shrimp! They cook super fast, so add them last and only until they turn pink. Overcooked shrimp get tough and rubbery.
• Use reserved pasta water to create a silky sauce. The starch in the water emulsifies with the butter and cheese, giving you that perfect glossy coating.
• Trim the tough, woody ends off your asparagus. You want that tender-crisp texture that cooks quickly.
• Toast your pine nuts! It brings out their nutty flavor and adds a delightful crunch that complements the pasta beautifully.

What’s the secret to perfect Shrimp Asparagus Pasta?

The secret to a truly amazing lemon shrimp asparagus pasta is the balance of richness from the bacon and butter with the bright acidity of lemon and the fresh snap of asparagus. Using reserved pasta water to create a glossy sauce is also key! For more delicious chicken recipes, check out these garlic honey lime chicken recipes.

Can I make Shrimp Asparagus Pasta ahead of time?

You can prep most of the components ahead of time. Cook the bacon, chop the veggies, and peel the shrimp. However, I recommend cooking the pasta and combining everything just before serving for the best texture and flavor.

How do I avoid common mistakes with Shrimp Asparagus Pasta?

The biggest pitfalls are overcooking the shrimp or the pasta. Make sure to cook your pasta al dente, as it will finish cooking in the sauce. Also, avoid overcrowding the pan when cooking shrimp to ensure they sear properly instead of steaming. For a different flavor profile, consider trying these Korean BBQ meatballs.

Best Ways to Serve Shrimp Asparagus Pasta

This vibrant shrimp pasta with asparagus and garlic is so flavorful on its own, but it also pairs beautifully with a few simple sides. For a complete meal, try serving it with a light, crisp salad dressed in a lemon vinaigrette. A side of crusty garlic bread is also fantastic for soaking up any extra sauce. If you’re feeling like something heartier, roasted cherry tomatoes or a simple steamed green bean dish would also be lovely complements. Learn more about pairing sides with chicken for more ideas.

Nutrition Facts for Shrimp Asparagus Pasta

This delicious meal is surprisingly well-balanced! Here’s a look at the approximate nutritional breakdown per serving (this recipe makes 4 servings):

• Calories: 527 kcal
• Fat: 26 g
• Saturated Fat: 11 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.4 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Sugar: 3 g
• Protein: 23 g
• Sodium: 675 mg
• Cholesterol: 123 mg

Nutritional values are estimates and may vary based on specific ingredients used. For a quick and easy dinner option, try this easy ground beef and broccoli recipe.

How to Store and Reheat Shrimp Asparagus Pasta

Leftovers of this delightful shrimp asparagus pasta dinner are a treat, but proper storage is key to maintaining its deliciousness. Once your pasta has cooled slightly, transfer any remaining portions into an airtight container. You can keep it in the refrigerator for up to 3 to 4 days. For longer storage, this dish freezes surprisingly well! Wrap individual portions tightly in plastic wrap, then in foil, and freeze for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop over low heat, adding a splash of water or broth to revive the sauce. You can also microwave it, stirring halfway through, until heated through.

Frequently Asked Questions About Shrimp Asparagus Pasta

What’s the best pasta shape for shrimp asparagus pasta?

For this dish, I love using short, sturdy pasta shapes like cavatappi, penne, or rigatoni. They do a fantastic job of catching the light, glossy sauce and holding onto all the delicious bits of shrimp and asparagus. When figuring out how to make shrimp asparagus pasta, choosing the right pasta makes a big difference in the overall texture and enjoyment!

Can I use frozen shrimp or asparagus?

Yes, you absolutely can! If using frozen shrimp, make sure to thaw them completely before cooking. For frozen asparagus, it’s best to add it directly to the pan from frozen, as it might release more water. The cooking time might need a slight adjustment, but the flavor will still be wonderful.

How do I make this shrimp asparagus pasta dairy-free?

To make a dairy-free version, you can easily swap out the butter for a good quality dairy-free butter alternative and omit the parmesan cheese. A sprinkle of nutritional yeast can add a cheesy flavor. You might also want to use a bit more reserved pasta water or a splash of vegetable broth to help create that creamy sauce consistency.

What other vegetables pair well with shrimp asparagus pasta?

While asparagus is fantastic, feel free to get creative! Cherry tomatoes, peas, spinach, or even thinly sliced bell peppers would be delicious additions. You can sauté them along with the asparagus or add them in the final steps, depending on how tender you like your vegetables.

Variations of Shrimp Asparagus Pasta You Can Try

This recipe is fantastic as is, but it’s also incredibly versatile! If you’re looking for an even easier cleanup, try transforming it into a one-pan shrimp asparagus pasta by cooking the bacon separately and then adding everything else to the same skillet with the shrimp and asparagus. For a taste of sunshine, think of this as your ultimate summer shrimp asparagus pasta – it’s light, bright, and perfect for warmer weather. You could also swap the bacon for pancetta or even crispy prosciutto for a different savory note. For a vegetarian twist, simply omit the bacon and shrimp, and add more vegetables like cherry tomatoes and zucchini, perhaps with some white beans for protein. Discover more carnivore diet recipes if you’re exploring different dietary paths.

Shrimp Asparagus Pasta: 1 Luscious Meal

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• Author: basmer1517
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This 30-minute weeknight pasta dinner combines juicy garlicky shrimp, asparagus, crispy bacon, and pine nuts with a lemon-butter parmesan sauce. It’s a light, glossy, indulgent, and restaurant-quality shrimp asparagus pasta dish.

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Ingredients

Scale 1x2x3x

• 8 oz short pasta (cavatappi, penne, rigatoni, farfalle, or fusilli)
• 4 slices thick-cut bacon, cut into chunks
• 3 tablespoons unsalted butter, divided
• ½ pound asparagus, trimmed and cut into 1-2 inch pieces
• ½ pound shrimp, peeled and deveined
• Salt and pepper to taste
• 5 cloves garlic, finely minced
• Pinch red pepper flakes (optional)
• 1 large lemon, zest and juice
• ¼ cup grated parmesan cheese, plus more for serving
• Toasted pine nuts, for garnish
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving

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Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
2. In a large skillet over medium-low heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon drippings in the pan.
3. Add 1 tablespoon of butter to the bacon fat in the skillet. Once melted, add the asparagus and cook for 3 to 4 minutes until bright green and tender. Remove from the pan and set aside.
4. Season the shrimp lightly with salt and pepper. Turn the heat to high. Add the shrimp in a single layer and cook for 1-2 minutes per side, until just pink and slightly browned. Add the garlic and chili flakes (if using) when you flip the shrimp, cooking until fragrant (about 1 minute more).
5. Return the asparagus and cooked pasta to the skillet with the shrimp. Add lemon zest, lemon juice, and half of the reserved pasta water. Stir to thicken the sauce slightly.
6. Reduce heat to low. Stir in the remaining 2 tablespoons of butter and parmesan cheese. Toss until everything is well combined and lightly coated, adding more pasta water as needed to reach desired consistency.
7. Stir in the crispy bacon or use it as a garnish. Taste and adjust seasoning with salt, pepper, or more lemon juice.
8. Serve the shrimp asparagus pasta topped with toasted pine nuts, extra parmesan, and chopped parsley.

Notes

• Cook pasta until al dente, as it will finish cooking when combined with other ingredients.
• Cook bacon on medium-low heat to prevent burning and to render fat effectively.
• Cut asparagus into 1-2 inch pieces for easy incorporation into the shrimp pasta.
• Add garlic towards the end of cooking shrimp to prevent burning.
• Lemon and parmesan balance the richness of the bacon and shrimp.
• Use reserved pasta water as a binder to create a smooth sauce that clings to the ingredients.
• Melt butter over low heat or off the heat to prevent separation and an oily dish.
• Lemon can be omitted if you prefer less tang to cut through the richness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Italian

Nutrition

• Serving Size: 1 serving
• Calories: 527 kcal
• Sugar: 3 g
• Sodium: 675 mg
• Fat: 26 g
• Saturated Fat: 11 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.4 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 23 g
• Cholesterol: 123 mg

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