Shrimp and asparagus pasta sounds fancy and tastes incredible—but even home cooks who shy away from seafood can easily master it.
With its succulent pink shrimp, bright, herbal sauce and heaps of angel hair noodles, shrimp asparagus pasta looks like a dish you’d splurge on at a fancy restaurant. However, I’m happy to say that the meal is actually incredibly down-to-earth. Like our favorite easy shrimp recipes, it comes together quickly—although the ingredients list looks long.
There’s only one trick: set the table in advance. In the time it takes to cook the noodles, you can prep the ingredients, saute the shrimp and make the flavorful sauce. This seafood pasta recipe is equally suitable for a weeknight meal or dinner party.
Ingredients for Shrimp Asparagus Pasta
Shrimp: This recipe calls for fresh, uncooked shrimp, though you may substitute precooked shrimp for convenience. Use any type of shrimp you can find at the store, and be prepared to peel, devein and clean the shrimp.
Asparagus: Fresh asparagus is most delicious in-season, though it’s getting easier to find in supermarkets all year round. Look for springy stalks that snap, and stay away from rubbery or bendable stalks. It’s just a matter of preference when it comes to fat or thin asparagus. When you get home, be sure to clean the asparagus well so there’s no grit.
Angel hair pasta: Delicate angel hair pasta pairs best with subtle sauces like this one. Spaghetti, bucatini or linguine would work seamlessly as well.
Tomato: A freshly chopped and seeded tomato adds flavor and moisture to the delicate pasta sauce. The recipe calls for peeling the tomato first, which eliminates tough, chewy tomato skins from the sauce. Alternatively, you may use a canned whole peeled tomato, simply chop it up before adding it to the recipe.
Olive oil: Cooking the shrimp and sauce in olive oil adds richness and aromatic flavor. Use any type of olive oil you like, whether it’s regular olive oil or extra virgin olive oil. While extra virgin olive oil tastes best, its subtle flavor is lost a bit in the cooking process.
Garlic: Though this sauce is relatively mild-tasting, it does call for four garlic cloves, which add a zippy, aromatic backdrop that complements the vegetables and shrimp. Garlic lovers, add as much as you like. Swapping in garlic powder or salt works in a pinch, but the flavor won’t be as delicate.
Fresh herbs: This recipe is generously flavored with herbs. Basil and parsley add fresh, bright flavor, while oregano and thyme are earthier and more savory. In the summer, using all four might be no problem, especially if you grow your own herbs. If you can’t or don’t want to use them all, consider using one fresh, bright herb such as basil or parsley and subbing in dried oregano and thyme.
Directions
Step 1: Cook the pasta and shrimp
Cook the pasta according to the directions on the package. While it’s boiling, sprinkle the shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the shrimp and stir-fry until pink, 2 to 3 minutes. Remove and keep warm.
Step 2: Cook veggies
In the same skillet, stir-fry the asparagus, mushrooms, tomato, garlic and onion in the remaining oil until the vegetables are crisp-tender, about 5 minutes.
Step 3: Make the sauce
Add the wine and seasonings. Return the shrimp to the pan.
Step 4: Toss the pasta
Drain the pasta. Add the noodles to the pan of shrimp and sauce and toss gently. Cook, stirring often, until the entire dish is heated through, 1 to 2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
Shrimp Asparagus Pasta Variations
Use other pasta shapes: While angel hair pasta is a classic, you can use any pasta shape you like. Short noodles, like penne or fusilli, are good for kids. If you use gluten-free pasta, this is a naturally gluten-free dinner recipe. If you’re feeling ambitious, you can even make homemade noodles.
Add lemon: Love shrimp scampi? This recipe is similar, boasting plenty of garlic and a rich sauce. You can lean into the scampi inspiration by adding a bit of butter to the pan along with the olive oil when cooking the shrimp, lemon zest and a good squeeze of juice as you stir-fry the vegetables.
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