Switch up the veggies: While asparagus and mushrooms taste delicious in this recipe, this shrimp pasta works with virtually any veggies you like or have in season. In spring, try edamame or green peas. In summer, try green beans, zucchini, summer squash, chopped cauliflower or corn off the cob. In the fall and winter, consider adding a chopped roasted sweet potato or butternut squash, or sliced greens like kale or spinach.
Make it creamy: Add a splash of heavy cream along with the wine and seasonings. A bit of plain yogurt or half-and-half works, too.
How to Store Shrimp Asparagus Pasta
Leftover shrimp and asparagus pasta should be kept in the refrigerator, tightly sealed in an airtight container. It will keep for up to two days, although the pasta may soften a bit as it absorbs more of the sauce. To revive it, consider adding a splash of olive oil and a squeeze of lemon to pasta bowls after reheating.
Shrimp and Asparagus Pasta Tips
Can you use cooked shrimp for shrimp asparagus pasta?
You may use pre-cooked shrimp in this recipe. If you do, skip stir-frying the shrimp and instead add the cooked shrimp to the pan after the wine and seasonings have been added. Keep the heat on for a moment or two longer to warm them through.
How do you know when shrimp is done cooking?
Shrimp are cooked when they become opaque and their flesh turns pink. It doesn’t take very long, so keep a close eye on the pot. Overcooked shrimp can be tough and a bit chewy.
What can you serve with shrimp asparagus pasta?
A natural pairing with shrimp asparagus pasta is a loaf of crusty bread and a leafy green salad. If you like, serve with a seasonal vegetable side dish or heat up some frozen broccoli, green beans or peas. If it’s a special occasion, finish with a classic Italian dessert.
Watch How to Make Asparagus and Shrimp with Pasta
Ingredients
3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 tablespoons chopped green onions
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges
Directions
1
Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
2
In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
3
Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
Nutrition Facts
1-3/4 cups: 488 calories, 19g fat (4g saturated fat), 132mg cholesterol, 584mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein.
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