Savory Shrimp & Asparagus Pasta for a Springtime Feast

A delightful Shrimp & Asparagus Pasta perfect for a quick, flavorful meal that celebrates spring's vibrant ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

12 oz Fusilli can substitute with fettuccine or linguine

For the Vegetables

1 bunch Asparagus trim the tough ends

For the Protein

1 lb Shrimp fresh, peeled, and deveined

For the Creamy Sauce

1 cup Parmigiano Reggiano can replace with Grana Padano or Pecorino Romano
2 cloves Garlic minced, can substitute with shallots

For Cooking

2 tbsp Extra Virgin Olive Oil or butter for extra creaminess
to taste tsp Salt

Equipment

large skillet
Pot
blender

Method

Step-by-Step Instructions

Prepare the asparagus by trimming the hard ends and blanching in boiling salted water for 8-10 minutes until bright green.
Blend the asparagus stalks with Parmigiano Reggiano until smooth, set aside the asparagus tips for later.
Cook the shrimp in a skillet with olive oil and garlic until pink and opaque, about 2-3 minutes per side.
Cook fusilli according to package instructions, reserving a cup of pasta water before draining.
Combine shrimp, drained fusilli, asparagus tips, and creamy asparagus sauce in the skillet, adding reserved pasta water as needed.
Serve immediately, garnishing with asparagus tips and a drizzle of olive oil if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For best results, serve immediately and use fresh ingredients for vibrant flavors.

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