Shrimp Asparagus Pasta

This 30-minute weeknight pasta dinner combines juicy garlicky shrimp, asparagus, crispy bacon, and pine nuts with a lemon-butter parmesan sauce.

 

Not Your Average Shrimp Pasta

• No Heavy Cream: I skip the heavy cream here and build the sauce from butter, parmesan, lemon, and a splash of pasta water. I infuse the shrimp with fresh garlic and a touch of red pepper flakes. This pasta dish is light, glossy, indulgent, and restaurant-quality-without feeling heavy.
• Bacon Fat: Instead of olive oil, I cook the asparagus and shrimp in bacon drippings. It adds depth and a savory smokiness, and I recommend using the highest quality bacon you can find.
• Quick and Easy: Shrimp Asparagus Pasta looks and tastes fancy, but it's done in 30 minutes. Make this for date nights or weeknight family meals - you will always gets compliments.

The Ingredients & Substitutions

• Pasta: I use cavatappi because it holds sauce well, but penne, rigatoni, farfalle, or fusilli work too in this shrimp pasta.
• Bacon: Thick-cut adds the best texture. You can swap with pancetta, turkey bacon, or even crispy prosciutto.
• Shrimp: I used large peeled and deveined raw shrimp without tails. You could also use scallops, diced chicken breast or thighs, or cubed pork loin as alternatives to shrimp.
• Parmesan Cheese: Use the highest-quality Parmigiano-Reggiano in this pasta dish! You could sub with Pecorino or Asiago which are sharper and saltier options.
• Pine nuts: Almonds, walnuts, pistachios, or hazelnuts make nice stand-ins for the pine nuts.
• Asparagus always pairs well with seafood! Choose thick stalks and make sure to trim woody ends! Broccolini, green beans, snap peas, zucchini, or even dark greens can replace the asparagus.
• Red pepper flakes and fresh garlic: I use both to infuse this shrimp pasta with flavor. You can sub with cajun seasoning, chili powder, or paprika. You can also use garlic powder instead of fresh.

The complete list of ingredients and the amounts are in the recipe card below.

Variations

• More veggies: Throw in some sliced cherry tomatoes, peas, spinach, or zucchini!
• Creamy: Add about ¼ cup of cream, creme fraiche, or mascarpone when you add the butter for a creamy version of this shrimp pasta.
• Spicy: Add as much chile flakes as your heart desires!

What to Serve with Shrimp Asparagus Pasta

I like to keep the sides simple but complementary, so the shrimp pasta dish stays the star. A crisp green salad with arugula, lemon vinaigrette, and shaved parmesan is always a winner. Sometimes I switch it up with my apple spinach salad or strawberry spinach salad when I want something a little sweeter and more seasonal. For soaking up all that glossy lemon-parmesan sauce, garlic bread is a must. On special occasions, I'll take it up a notch with my garlic butter dinner rolls or even my homemade bread machine bread-those always wow guests at the table. And because this pasta dinner has such bright flavors, my husband always loves it with a light cocktail like cucumber gimlet or a glass of crisp white wine-Sauvignon Blanc or Pinot Grigio pair beautifully and give the whole meal that restaurant-quality feel without being fussy.

How to Make Shrimp Pasta (Step-by-Step Photos)

• Cook pasta in salted water until al dente, reserving ½ cup of the pasta water.

• Crisp the bacon in a skillet, then set aside while keeping the drippings.
• Sauté asparagus in the bacon fat with a little butter until tender, then remove.

• Cook shrimp: Season shrimp, sear quickly on high heat, and add garlic and chili flakes for the last minute.

• Assemble: Return pasta and asparagus to the skillet with shrimp, stir in lemon zest, juice, and some pasta water. Lower heat, melt in the remaining butter and parmesan, tossing until glossy.

• Serve: Add bacon back in, adjust seasoning, and serve topped with pine nuts, parsley, and extra parmesan.