Shrimp & Asparagus Pasta: A Light and Creamy Spring Treat

This Shrimp & Asparagus Pasta combines succulent shrimp with fresh asparagus for a vibrant, light dish that celebrates spring.

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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

350 g Fusilli This spiral pasta provides the perfect surface for the creamy sauce to cling to.

For the Asparagus Sauce

300 g Asparagus Fresh asparagus adds a crisp, earthy flavor and color.
50 g Parmigiano Reggiano Grated; enriches the asparagus sauce with nutty depth.
1 clove Garlic Infuses the dish with a warm, aromatic flavor.

For the Shrimp

300 g Shrimp Peeled and deveined; use either fresh or properly thawed frozen shrimp.
40 ml Extra Virgin Olive Oil Perfect for sautéing, adds richness.

For Seasoning

Salt Essential for brightening every flavor in the dish.

Equipment

large pot
Blender
large skillet

Method

Step‑by‑Step Instructions

Prepare Asparagus: Trim woody ends, peel stalks, boil in salted water for 8-10 minutes until bright green.
Blend Asparagus Cream: Cool asparagus, separate tips, blend stalks with Parmigiano until smooth.
Sauté Shrimp: Heat olive oil, add shrimp and garlic, sauté for 2-3 minutes until shrimp are pink and opaque.
Cook Pasta: In another pot, boil salted water, cook fusilli as per package instructions, then drain.
Combine and Serve: Toss pasta with shrimp, asparagus tips, and creamy asparagus sauce. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Avoid overcooking asparagus and shrimp to maintain flavor and texture. Prepare asparagus cream in advance for convenience.

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