Shrimp Asparagus Pasta
There’s something effortlessly elegant about Shrimp Asparagus Pasta, a light yet satisfying dish that’s quick enough for a weeknight and special enough for guests.
Plump shrimp, crisp-tender asparagus, juicy cherry tomatoes, and a bright lemon-wine sauce come together with garlic and chile for a flavor-packed pasta that still feels comforting.
This is the kind of dinner that makes you feel like a kitchen pro without the stress of a complicated recipe.
Shrimp Asparagus Pasta Recipe Highlights
- 30-Minute Weeknight Dinner
- Light Yet Comforting
- Fresh Seasonal Vegetables
- Simple Ingredients With Big Flavor
- One Skillet Makes Cleanup Easy
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SPAGHETTI – I use classic spaghetti because it twirls beautifully and holds the sauce well. You can also use linguine or fettuccine if you prefer a wider noodle.
OLIVE OIL AND BUTTER – I use both to create a balanced base. Olive oil adds richness, and butter gives the dish a smooth, velvety finish.
GARLIC AND SERRANO CHILE – I use fresh garlic and finely chopped red serrano chile to bring bold flavor with a little heat. If red is unavailable, green serrano chile works just as well.
ASPARAGUS – I use freshly trimmed asparagus cut into bite-sized pieces. It cooks quickly and adds a bright, crisp texture that pairs well with shrimp.
TOMATOES – I use halved cherry tomatoes. They soften just enough to add sweetness to the sauce while still holding their shape.
SHRIMP – I use peeled and deveined shrimp, either medium or large. Frozen shrimp work well too if thawed and patted dry before cooking.
WHITE WINE – I use any dry white wine I have available. It lifts the sauce with acidity and brings out the flavor of the garlic and lemon.
LEMON – I use both zest and juice to add fresh, citrusy brightness that balances the richness of the shrimp and butter.
OPTIONAL TOPPINGS – I like to finish the pasta with grated Parmesan and chopped parsley. Both add color and depth, but the dish is still delicious without them.
How To Make Shrimp Asparagus Pasta
Please check the printable recipe card below for more detailed instructions.
- Cook the spaghetti, drain, and set aside.
- Sauté asparagus in half the oil and butter for 3 to 5 minutes, add tomatoes, cook 3 to 5 minutes more, then set aside.
- Cook shrimp with garlic and chile in the remaining oil and butter for 2 to 3 minutes per side.
- Add wine, simmer 2 minutes, then stir in lemon zest and juice. Return pasta and vegetables to the pan and toss to combine.
Serving Suggestions
CUCUMBER SALAD – A crisp, refreshing side that helps balance the warmth of the Shrimp Asparagus Pasta.
CHOPPED TOMATO SALAD – Fresh tomatoes and red onion tossed with a little vinaigrette add brightness and acidity that pairs well with the lemony sauce.
OATMEAL DINNER ROLLS – Soft and buttery, these are perfect for soaking up the last of the sauce and making it a more filling meal.
SIMPLE 3-INGREDIENT BREAD – A quick homemade option that brings just the right rustic touch. Great when you want something cozy without a lot of effort.
More Easy Shrimp Recipes
Planning and Leftovers
STORE – Let the Shrimp Asparagus Pasta cool for about 15 minutes, then transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days.
FREEZE – This pasta isn’t a great candidate for freezing. The shrimp and asparagus can lose their texture once thawed, so it’s best enjoyed fresh.
REHEAT – Reheat gently the Shrimp Asparagus Pasta in a skillet over low to medium heat. Add a splash of broth or water and stir often to keep the shrimp tender and the sauce from drying out.
MAKE AHEAD – You can prep the vegetables and thaw the shrimp the day before. Store them separately in the fridge, then cook everything fresh when you’re ready to serve.
Recipe Success Tips
DRY THE SHRIMP – Pat the shrimp dry with a paper towel before cooking. This helps them sear instead of steam, giving you better texture and flavor in the finished dish.
COOK SHRIMP LAST – Shrimp only need a few minutes, so save them for the end. As soon as they turn pink and opaque, they’re done. Overcooking makes them rubbery fast.
DON’T OVERCOOK THE ASPARAGUS – Aim for a tender-crisp bite. Overcooked asparagus turns mushy and loses that vibrant green color that makes this dish pop.
USE GOOD WINE – Pick a dry white wine you’d actually drink. It doesn’t need to be fancy, but a wine with clean flavor will make the sauce taste brighter and more balanced.
TOSS OFF THE HEAT – Once everything’s in the pan, turn off the heat before tossing. That helps the pasta soak up the sauce without drying out the shrimp or softening the veggies too much.
Expert Tip – Zest your lemon before you cut into it. It’s easier to get a clean zest from the whole fruit, and you’ll keep all the juice for the sauce.
Commonly Asked Questions
Can I Use Frozen Shrimp?
Yes, just thaw the shrimp completely and pat them dry before cooking. This helps prevent excess water in the pan.
What’s the Best Substitute for Wine?
Use chicken or vegetable broth with a splash of lemon juice. It won’t have quite the same depth, but it still gives the sauce brightness.
Can I Use a Different Pasta Shape?
Absolutely. Linguine, fettuccine, or even penne will work. Just stick to something that holds sauce well.
Is Shrimp Asparagus Pasta Spicy?
It has a gentle heat from the serrano chile, but you can reduce the amount or skip it entirely for a milder version.
What Size Shrimp Should I Use?
Medium to large shrimp work well here. They cook quickly but still have a nice, meaty texture.
More Easy Pasta Recipes
Shrimp Asparagus Pasta
Ingredients
- 12 ounce spaghetti
- 4 tablespoons olive oil divided
- 4 tablespoons butter unsalted, divided
- 4 cloves garlic minced
- 2 medium red serrano chile finely chopped, use green if you can't find the red
- 1 pound asparagus chopped, woody ends removed
- 2 cups cherry tomatoes halved
- 1 pound shrimp peeled, deveined
- ½ cup white wine any white wine you have
- 1 large lemon juice + zest
- salt and pepper to taste
Optional
- Parmesan cheese
- parsley chopped to serve
Instructions
- Cook the spaghetti according to the package instructions. Drain and set aside.
- In a large skillet, heat 2 tablespoons each of olive oil and butter over medium-high heat. Add the asparagus and sauté for 3 to 5 minutes until just tender. Stir in the tomatoes and cook for another 3 to 5 minutes until softened. Transfer the vegetables to a plate and set aside.
- In the same skillet, add the remaining olive oil and butter. Add the shrimp, serrano chile, and garlic. Cook the shrimp for 2 to 3 minutes per side, or until pink and opaque (timing will vary depending on their size).
- Reduce the heat to medium. Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol. Add the lemon zest and juice, then return the asparagus and tomatoes to the pan. Add the cooked spaghetti and toss to combine.
- Serve immediately with grated Parmesan cheese and chopped parsley, if desired.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.