Shrimp Asparagus Pasta
This Shrimp and Asparagus Pasta is a 30-minute weeknight dinner that combines juicy garlic-infused shrimp, tender asparagus, and crispy bacon with a lemon-butter parmesan sauce. It’s light, fresh, comforting, but cozy enough to enjoy all year round.
Servings 4
Calories 527kcal
Ingredients
- 8 oz short pasta (I used cavatappi pasta)
- 4 slices thick-cut bacon cut into chunks
- 3 tablespoons unsalted butter divided
- ½ pound asparagus trimmed and cut into 1-2 inch pieces
- ½ pound shrimp peeled and deveined with or without tails
- Salt and pepper to taste
- 5 cloves garlic finely minced
- pinch red pepper flakes optional
- 1 large lemon zest and juice
- ¼ cup grated parmesan cheese plus more for serving
Garnish
- Toasted pine nuts
- Chopped fresh parsley
- Lemon wedges
Instructions
- Bring a large pot of salted water to a boil. Cook the cavatappi (or pasta of choice) until al dente, following the package’s instructions. Reserve ½ cup of the pasta water, then drain and set aside.
- In a large skillet over medium-low heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon drippings in the pan.
- Add 1 tablespoon of butter to the bacon fat in the skillet. Once melted, add the asparagus and cook for 3 to 4 minutes until bright green and just tender. Remove from the pan and set aside.
- Season the shrimp lightly with salt and pepper. Turn the heat to high, then add the shrimp in a single layer. Cook for 1–2 minutes per side, until just pink and slightly browned. Add the garlic and chili flakes (if using) when you flip the shrimp, cooking until fragrant—about 1 minute more.
- Return the asparagus and cooked pasta to the skillet with the shrimp. Add lemon zest, lemon juice, and half of the reserved pasta water. Make sure to stir and thicken the pasta water a bit.
- Reduce heat to low, then stir in the remaining 2 tablespoons of butter and parmesan. Toss until everything is well combined and lightly coated. Add more pasta water as needed.
- Stir in the crispy bacon or use as a garnish. Taste and adjust seasoning with salt, pepper, or more lemon juice. Serve topped with toasted pine nuts, extra parmesan, and chopped parsley.
Notes
- Don’t over cook your pasta! Cook it until al dente as you will finish cooking it when you combine all of the ingredients.
- Bacon can burn easily, so be patient when cooking on a medium-low setting. It also helps render the fat better so you have enough flavor to impart into your pasta dish.
- It’s important to cut the asparagus to 1-2 inches so it can easily be incorporated into the shrimp pasta. If you left them whole, it would make mixing and coating the sauce extremely difficult.
- Adding the garlic too early will burn it. Adding it right before the shrimp is finished cooking will yield the best results.
- Lemon and parm help add balance to this pasta dish, as the bacon, shrimp, and asparagus are all richer flavors. If you feel you need to add more tang, go right ahead!
- The pasta water is considered a binder. It helps create a smooth sauce and helps cling to the ingredients.
- Turning the heat to low or off completely when adding the butter helps it melt slower to combine with the rest of the ingredients, preventing it from separating and making your dish oily.
- The lemon is meant to contrast and cut the fat of the bacon, but if you don’t want that, feel free to omit the lemon.
Storage Tips
- Fridge: Store leftover shrimp pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce and revive the texture.
- Freezer: I do not recommend freezing this as the shrimp will get rubbery and asparagus will get mushy if you reheat it after freezing.
You will need these supplies:
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Medium or large pot
- Large skillet
- Spatula or wooden spoon
- Sieve
- Zester
- juicer
Nutrition
Calories: 527kcal | Carbohydrates: 50g | Protein: 23g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 675mg | Potassium: 443mg | Fiber: 4g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 2mg