One-pot recipes like this shrimp and asparagus over pasta are my absolute favorite. They get everything on the table fast with minimal clean-up.
Shrimp Asparagus Pasta Overview
This easy meal is a favorite in our house. It’s on our monthly rotation because it’s so easy, requires little clean-up and is soo good!
The only prep you need here is to cook the pasta. Everything else is quickly chopped and added to the pan.
Seasoned asparagus, tomatoes, and shrimp are sauteed and mixed with spaghetti noodles and topped with parmesan and lemon juice for a deliciously satisfying meal that everyone can enjoy.
Recipe Ingredients
- 13 oz spaghetti pasta
- 2 Tbsp cooking oil
- 3 garlic cloves – minced
- 1 cup chopped onion
- 2 cups chopped raw asparagus – about 15 stalks or so
- 2 beefsteak tomatoes – chopped and seeds removed
- ½ lb raw large shrimp – peeled, deveined and thawed
- 3 Tbsp grated parmesan cheese
- 2 Tbsp lemon juice
How To Make Shrimp and Asparagus Over Pasta
STEP 1: Cook 13 oz spagetti pasta al dente according to instructions on package. Drain and rinse. Set aside.
STEP 2: Heat a skillet over medium-high heat. Once the pan is hot, add 2 Tbsp cooking oil, 3 minced garlic cloves, and 1 cup chopped onion. Cook until onion turns translucent, about 1-2 minutes.
STEP 3: Add in the 2 cups chopped asparagus and cook until asparagus crisp tender when poked with a fork, about 2-3 minutes.
STEP 4: Add the ½ lb raw shrimp and 2 chopped tomatoes. Mix together and season with ½ tsp salt and ¼ tsp ground black pepper. Cover and cook 1-3 minutes, or until shrimp turns pink on both sides.
STEP 5: Remove the pan from the heat and stir in the cooked spaghetti pasta. Sprinkle 3 Tbsp grated parmesan and 2 Tbsp lemon juice overtop of the recipe. Scoop onto plates, and serve immediately.
Recipe Tips
- Any style of tomato will do, even canned diced tomatoes to save time. Asparagus’s thick woody ends need to be chopped off, then each stalk is cut into three pieces.
- Cut the tomato and asparagus into similar sizes so that they cook at the same rate. Smaller bites of asparagus will cook faster.
- Don’t over stir. The tomatoes are delicate and can get mushy very easily.
- I used peeled and raw large black tiger shrimp. The shrimp should be thawed before making the recipe. You can thaw shrimp in cold water for 10-20 minutes.
- Raw shrimp will take only 1-2 minutes to cook. As soon as it turns pink, it’s cooked.
- If you’re using precooked shrimp, it’s already cooked and doesn’t need extra time before adding the pasta noodles. It just needs to be heated through.
- Spaghetti-style noodles are used, but linguini or fettucini noodles will also work. We prefer gluten-free rice pasta, which only has spaghetti versions at our market. Use your family favorite for this recipe and cook according to the package instructions.
- I highly recommend using freshly grated parmesan. It adds such lovely flavor, but the container store-bought parmesan will also work.
How To Store Leftovers
- This dish tastes best served fresh the same day you make it. If you have leftovers they can be stored in an airtight container in fridge for 1-2 days. Leftovers can be reheated in the microwave.
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Shrimp Asparagus Pasta
Ingredients
- 13 oz spaghetti pasta
- 2 Tbsp cooking oil
- 3 garlic cloves - minced
- 1 cup chopped onion
- 2 cups chopped raw asparagus - about 15 stalks or so
- 2 beefsteak tomatoes - chopped and seeds removed
- ½ lb raw large shrimp - peeled, deveined and thawed
- 3 Tbsp grated parmesan cheese
- 2 Tbsp lemon juice
Instructions
- Cook 13 oz spagetti pasta according to instructions on package. Drain and rinse. Set aside.
- Heat a skillet over medium high heat. Once the pan is hot, add 2 Tbsp cooking oil, 3 minced garlic cloves, and 1 cup chopped onion. Cook until onion turns translucent, about 1-2 minutes.
- Add in the 2 cups chopped asparagus and cook until asparagus crisp tender when poked with a fork, about 2-3 minutes.
- Add the ½ lb raw shrimp and 2 chopped tomatoes. Mix together and season with ½ tsp salt and ¼ tsp ground black pepper. Cover and cook 1-3 minutes, or until shrimp turns pink on both sides.
- Remove the pan from the heat and stir in the cooked spaghetti pasta. Sprinkle 3 Tbsp grated parmesan and 2 Tbsp lemon juice overtop of the recipe. Scoop on to plates, and serve immediately.
Recipe Notes:
- Any style of tomato will do, even canned diced tomatoes to save time. Asparagus’s thick woody ends need to be chopped off, then each stalk is cut into three pieces.
- Cut the tomato and asparagus into similar sizes so that they cook at the same rate. Smaller bites of asparagus will cook faster.
- Don’t over stir. The tomatoes are delicate and can get mushy very easily.
- I used peeled and raw large black tiger shrimp. The shrimp should be thawed before making the recipe. You can thaw shrimp in cold water for 10-20 minutes.
- Raw shrimp will take only 1-2 minutes to cook. As soon as it turns pink, it’s cooked.
- If you’re using precooked shrimp, it’s already cooked and doesn’t need extra time before adding the pasta noodles. It just needs to be heated through.
- Spaghetti-style noodles are used, but linguini or fettucini noodles will also work. We prefer gluten-free rice pasta, which only has spaghetti versions at our market. Use your family favorite for this recipe and cook according to the package instructions.
- I highly recommend using freshly grated parmesan. It adds such lovely flavor, but the container store-bought parmesan will also work.
Nutrition
The nutritional information provided is an estimate and is per serving.