Shrimp Asparagus Pasta
This post may contain affiliate links. Please read our disclosure policy.
This shrimp asparagus pasta is bright, buttery, and bursting with lemon flavor. Made with tender shrimp, fresh asparagus, garlic, and Parmigiano, this pasta dish is ready in just 30 minutes and perfect for a simple Italian dinner at home.
You’ll also love my Shrimp Scampi Pasta Recipe, Lemon Ricotta Pasta with Asparagus, and Bacon Wrapped Asparagus Recipe.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Dietary Info: Pescatarian, Healthy Dinner
- Method: Stovetop
- Technique: Pan-seared shrimp, deglazed lemon-butter sauce
- Flavor & Texture: Bright, buttery, lemony, tender shrimp with crisp asparagus
- What Makes This Better Than Other Recipes:
- Shrimp is seared separately (not boiled), giving extra flavor (most recipes skip this)
- Asparagus is lightly charred for flavor, not steamed and bland
- Pasta water is emphasized for emulsification (true Italian technique). No unnecessary cream, just fresh, clean flavors.
Why you’ll love this easy shrimp pasta!
This is the kind of pasta I make when I want something fresh, fast, and elegant, without sacrificing flavor. Sweet suculent shrimp, lightly charred asparagus, lemony butter sauce, and just enough Parmigiano to bring it all together- I’m breaking the Italian rule of adding parmigiano cheese with seafood, ha!
It’s weeknight-easy but dinner-party worthy, and it comes together in one pan once the pasta is cooked. This is real Italian home cooking, simple ingredients, cooked properly.
Try my Easy Pan Seared Shrimp Recipe and How Long to Roast Asparagus at 350 recipes next time.
Made With Amore,
Table of Contents
Ingredients For Lemony Shrimp Asparagus Pasta
- Pasta – I love short pasta like penne, farfalle, or fusilli, but spaghetti also work
- Jumbo or large shrimp – Bigger shrimp stay juicy and don’t overcook as easily- great source of protein
- Fresh asparagus – Adds crunch, color, and seasonal freshness
- Lemon zest + juice – Zest for aroma, juice for brightness (don’t skip either)
- Dry white wine – Deglazes the pan and adds depth without heaviness
- Parmigiano Reggiano (Parmesan cheese) – Salty and nutty to bind the sauce
- Reserved pasta water – The secret to a glossy, restaurant-style sauce
- Fresh Basil – Freshness to finish the dish, parsley also works well
See the recipe card for exact quantities.
Substitutions and Variations (Italian-Style)
- No wine? Use extra pasta water with a splash of lemon juice or chicken broth. Try using my Easy Homemade Chicken Broth.
- No asparagus? Try zucchini, broccolini, peas, or green beans. You’ll love my Shrimp Scampi Pasta Recipe.
- Spicy version: Add extra red pepper flakes or Calabrian chili paste
- Creamy twist: Stir in ¼ cup mascarpone or ricotta at the end
- Gluten-free: Use gluten-free short pasta and cook just shy of al dente
How To Make Shrimp Asparagus Pasta
This is a step-by-step photo overview of the easy shrimp pasta recipe; the full instructions are in the recipe card below.
Step #1: Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain. Season the shrimp: Pat shrimp dry. Season with ½ teaspoon kosher salt, black pepper, and smoked paprika.
Step #2: Sear the shrimp: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon olive oil. Sear shrimp in a single layer for about 1–2 minutes per side, just until opaque and lightly golden. Remove shrimp to a plate and set aside.
Step #3: Cook the asparagus: In the same pan, add remaining 1 tablespoon of olive oil. Add asparagus and season lightly with salt and pepper. Cook for 3–4 minutes, letting it get lightly charred but still tender-crisp. Remove and set aside with the shrimp.
Step #4: Build the sauce: Reduce heat to medium. Add butter to the pan. Once melted, add garlic and red pepper flakes. Cook gently for about 30 seconds until fragrant—do not brown. Pour in the white wine and scrape up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.
Step #5: Bring it all together: Add cooked pasta to the pan along with lemon zest, lemon juice, Parmigiano, and a cup of the pasta water. Toss until glossy and lightly saucy.
Step #6: Finish the dish: Return shrimp and asparagus to the pan. Toss gently and cook for 1–2 minutes until everything is warmed through and flavors meld. Add more pasta water if needed for a silky finish.
Serve: Remove from heat. Fold in fresh basil. Taste and adjust seasoning. Serve immediately with extra Parmigiano, black pepper, and lemon zest on top.
My Pro Tips
Recipe Tips
- Don’t overcook the shrimp; remove them early and let them finish in the sauce
- Match the asparagus size to the shrimp for even cooking and a beautiful bite
- Pasta water is key; it creates a silky, restaurant-style sauce without cream
- This is one of those effortless, sun-kissed pastas that feels like something you’d order in Italy, simple ingredients, cooked well, and finished with love. Made with amore
FAQ’s
Yes, just thaw completely, and pat dry before cooking. Excess moisture prevents proper searing.
Traditionally, no, but a small amount of Parmigiano is common in modern Italian home cooking and adds balance here.
Shrimp should be seared quickly and removed from the pan early, then added back at the end to finish gently in the sauce.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because shrimp is delicate, this pasta is best enjoyed fresh or within a short time frame. Storing this pasta in the freezer is not recommended.
More Easy Dinner Ideas
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Shrimp Asparagus Pasta Recipe
Ingredients
- ½ pound pasta, farfalle, orecchiette, fusilli, mezze rigatoni, or another small shape
- 1 pound large or jumbo shrimp, peeled and deveined (thawed if frozen)
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons salted butter
- 1 teaspoon kosher salt, divided
- Ground black pepper, to taste, divided
- ¼ teaspoon smoked paprika
- 1 pound asparagus, tough ends removed and cut into medium pieces (about the size of the shrimp)
- 3-5 cloves fresh garlic, thinly sliced
- Pinch red pepper flakes, or more to taste
- 1 large lemon, zest and juice
- ½ cup dry white wine
- ½ cup freshly grated Parmigiano Reggiano, plus more for serving
- 1 cup reserved pasta cooking water, as needed
- ¼ cup fresh basil, torn by hand, plus more for garnish
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Reserve ½ cup of the pasta cooking water, then drain.
- Season the shrimp: Pat shrimp dry. Season with ½ teaspoon kosher salt, black pepper, and smoked paprika.
- Sear the shrimp: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon olive oil. Sear shrimp in a single layer for about 1–2 minutes per side, just until opaque and lightly golden. Remove shrimp to a plate and set aside.
- Cook the asparagus: In the same pan, add remaining 1 tablespoon olive oil. Add asparagus and season lightly with salt and pepper. Cook for 3–4 minutes, letting it get lightly charred but still tender-crisp. Remove and set aside with the shrimp.
- Build the sauce: Reduce heat to medium. Add butter to the pan. Once melted, add garlic and red pepper flakes. Cook gently for about 30 seconds until fragrant—do not brown. Pour in the white wine and scrape up any browned bits. Let it simmer for 1–2 minutes to reduce slightly.
- Bring it all together: Add cooked pasta to the pan along with lemon zest, lemon juice, Parmigiano, and a splash of reserved pasta water. Toss until glossy and lightly saucy.
- Finish the dish: Return shrimp and asparagus to the pan. Toss gently and cook for 1–2 minutes until everything is warmed through and flavors meld. Add more pasta water if needed for a silky finish.
- Serve: Remove from heat. Fold in fresh basil. Taste and adjust seasoning. Serve immediately with extra Parmigiano, black pepper, and lemon zest on top.
Notes
Elena’s Tips
- Don’t overcook the shrimp—remove them early and let them finish in the sauce
- Match the asparagus size to the shrimp for even cooking and a beautiful bite
- Pasta water is key—it creates a silky, restaurant-style sauce without cream
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
