Creamy Shrimp and Asparagus Pasta with Garlic Parmesan Sauce
I love recipes that feel a little special without taking hours in the kitchen, and this shrimp and asparagus pasta is exactly that. I usually make it on busy weeknights when I want something comforting but still fresh and light.
The shrimp cooks quickly, the asparagus adds a crisp bite, and everything comes together in a simple garlic parmesan sauce that feels restaurant-worthy without the effort. I also appreciate how flexible this dish is—I can adjust the creaminess, swap pasta shapes, or add extra veggies depending on what I have.
Every time I make shrimp and asparagus pasta, it turns out flavorful, satisfying, and perfect for both casual dinners and low-key entertaining.
Why You’ll Love This Recipe
- Quick and Easy: This pasta comes together in about 30 minutes, making it perfect for busy nights.
- Fresh, Balanced Flavor: Juicy shrimp, tender asparagus, and garlic parmesan sauce create a rich but fresh taste.
- Simple Ingredients: Everything comes from basic grocery items you may already have on hand.
- Easy to Customize: You can adjust the sauce, pasta type, or add extra vegetables effortlessly.
- Great for Any Occasion: Works just as well for weeknight dinners as it does for guests.
Shrimp and Asparagus Pasta
Ingredients
Method
- Cook pasta in salted water according to package instructions. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add shrimp, season lightly, and cook 2–3 minutes per side. Remove and set aside.
- In the same skillet, add asparagus and cook for 3–4 minutes until tender-crisp.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in cream and simmer gently for 2–3 minutes.
- Stir in parmesan cheese until smooth.
- Add cooked pasta, shrimp, and a splash of pasta water if needed. Toss well.
- Finish with black pepper, red pepper flakes, and lemon juice if using.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Reheat gently with a splash of cream or water.
- Add mushrooms or spinach for extra vegetables.
Pro Tips
- Cook the pasta just until al dente so it doesn’t get mushy in the sauce.
- Pat the shrimp dry before cooking to get better browning.
- Trim asparagus ends to keep only the tender parts.
- Sauté garlic on low heat to avoid burning.
- Reserve some pasta water to loosen the sauce if needed.
- Add parmesan off the heat to prevent clumping.
- Taste and season at the end for best balance.
- Use fresh lemon juice to brighten the final dish.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking.
What pasta works best for this recipe?
Penne, fettuccine, or linguine all work well.
Can I make it lighter?
You can replace heavy cream with half-and-half or use less cheese.
How do I know when shrimp is cooked?
Shrimp is done when it turns pink and opaque.
Can I add other vegetables?
Yes, spinach, peas, or cherry tomatoes work nicely.
