There are some dinners that just feel like a deep breath after a long day, and this is one of them. It’s light but still comforting, simple but not boring, and it comes together faster than you’d expect.
I started making this pasta in early spring when asparagus begins showing up everywhere. Something about those bright green stalks next to tender shrimp feels fresh and hopeful, like the season is quietly changing.
What I love most is that nothing about this dish feels fussy. You cook the pasta, build a quick garlicky sauce, toss everything together, and suddenly you have a meal that tastes like you planned it all day.
It’s the kind of recipe I lean on when I want something homemade without turning the kitchen upside down. And honestly, it never disappoints.
Ingredients Needed for the Recipe
- Spaghetti – This is the base of the dish and holds onto the light sauce beautifully.
- Olive oil – Used to sauté the vegetables and start building flavor.
- Yellow onion – Adds a soft sweetness and depth to the sauce.
- Medium-large shrimp – The star protein that cooks quickly and stays tender.
- Fresh asparagus – Brings color, texture, and that signature spring flavor.
- Garlic – Gives the dish its warm, savory backbone.
- Kosher salt – Helps season every layer from pasta to sauce.
- Black pepper – Adds a gentle bite that balances the richness.
- Dry white wine – Forms the base of the light, aromatic sauce.
- Unsalted butter – Adds silkiness and rounds out the flavors.
- Lemon juice – Brightens everything and keeps the dish from feeling heavy.
- Grated Parmesan – Adds a salty, nutty finish right before serving.
- Fresh parsley – Brings freshness and a little color at the end.
- Lemon wedges – Served on the side for an extra pop of brightness.
Choosing and Prepping the Ingredients
I like using medium or large shrimp because they cook at the same pace as the asparagus. That means no juggling pans or worrying that something is overdone while you’re fixing something else.
If your shrimp are frozen, just thaw them under cold water and pat them dry. No complicated prep needed, which is exactly why this works so well on busy evenings.
For asparagus, I snap off the tough ends with my hands instead of cutting them. The stalk naturally breaks where it should, and I’ve trusted that little trick for years.
Once trimmed, I cut the spears into bite-sized pieces so they cook quickly and mix easily with the pasta. Nothing fancy, just practical.
How to make Shrimp and Asparagus Pasta?
Step 1 – Boil the Pasta Water
Fill a large pot with water and add a generous amount of salt. Bring it to a rolling boil because properly salted water is the first layer of flavor.
This step might seem small, but it makes a real difference in the final taste. The pasta should already be seasoned before it even meets the sauce.
Step 2 – Cook the Spaghetti
Add the spaghetti and cook it until it’s just shy of al dente. You want it slightly firm since it will finish cooking later in the sauce.
Before draining, scoop out some pasta water and set it aside. That starchy liquid is like magic for bringing everything together.
Step 3 – Start the Flavor Base
Heat olive oil in a large pot or deep pan over medium-high heat. Add the diced onion and cook until it softens and smells sweet.
This is where the kitchen already starts to feel alive. The onions don’t need to brown, just relax and turn translucent.
Step 4 – Add Shrimp, Asparagus, and Garlic
Stir in the shrimp, chopped asparagus, and garlic, then raise the heat slightly. Cook while stirring occasionally so everything cooks evenly.
The shrimp will begin turning pink and the asparagus will brighten. That’s your sign things are moving exactly as they should.
Step 5 – Build the Sauce
Season with salt and pepper, then pour in the white wine and add part of the butter. Let it simmer for a couple of minutes to create a light sauce.
The wine reduces quickly and carries all the flavors together. Nothing heavy, just clean and aromatic.
Step 6 – Add Lemon and Finish Cooking
Stir in the lemon juice and let everything cook until the shrimp are fully opaque and the asparagus is just tender. You don’t want mushy vegetables here.
Taste and adjust seasoning if needed. This is the moment to trust your instincts.
Step 7 – Combine Pasta and Sauce
Add the drained pasta directly into the pan along with some reserved pasta water and the remaining butter. Toss everything together using tongs.
The pasta absorbs the sauce while finishing its cook time. After a minute or two, it becomes glossy and perfectly coated.
Step 8 – Serve and Finish
Divide the pasta into bowls and sprinkle with Parmesan and fresh parsley. Add a lemon wedge on the side for anyone who wants extra brightness.
Serve immediately while everything is warm and silky. This is not a dish that likes to wait around.
Make It Your Own
Sometimes I add a pinch of red pepper flakes when I want a little heat. It doesn’t overpower the dish, it just gives a gentle warmth in the background.
You can swap spaghetti for linguine or even a short pasta if that’s what you have. The recipe is flexible, and honestly, that’s part of its charm.
If you want it extra lemony, add a bit of zest along with the juice. It lifts the whole dish without making it sharp.
And if asparagus isn’t in season, thin green beans or zucchini slices work surprisingly well. Not traditional, but still delicious.
Tips
- Salt your pasta water well so the noodles have flavor from the start.
- Do not overcook the shrimp or they will turn rubbery very quickly.
- Cut asparagus into even pieces so they cook at the same rate.
- Reserve pasta water before draining because it helps create a silky sauce.
- Use fresh lemon juice for the brightest flavor.
- Toss the pasta in the sauce instead of pouring sauce over it for better coating.
- Serve immediately for the best texture and taste.
Serving and Storing Leftovers
This pasta is satisfying enough to stand on its own, which is usually how I serve it. If I want something extra, I add a simple green salad or some warm bread.
A glass of the same white wine used in the sauce pairs naturally with the flavors. It makes the meal feel just a little more complete without extra work.
If you do end up with leftovers, store them in the refrigerator in an airtight container. They reheat well with a splash of water to loosen the sauce.
Warm it gently on the stove instead of blasting it in the microwave. That way the shrimp stays tender and the pasta doesn’t dry out.
This is one of those meals that feels special but fits easily into real life. Not complicated, not overthought, just good food that comes together when you need it most.
Shrimp and Asparagus Pasta Salad Recipe
Description
This shrimp and asparagus pasta is a vibrant, weeknight-friendly spring dinner that comes together in just 35 minutes. Sweet, tender shrimp and fresh asparagus are sautéed with garlic, white wine, and lemon to create a light, flavorful sauce that coats every strand of spaghetti. Perfect for seasonal entertaining or a quick family meal, this dish delivers restaurant-quality flavor with minimal effort.
Ingredients
For Serving
Instructions
-
Boil water for pasta
Fill a large pot with water and salt it generously. Set it over high heat and bring to a boil. -
Cook the pasta
When the salted water is at a rolling boil, add the pasta. Cook according to package instructions until just 1 minute shy of al dente, about 10 minutes. Drain in a colander, reserving 1 cup of pasta water.Reserve pasta water for the sauce -
Cook shrimp and asparagus
While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Add diced onion and cook, stirring frequently, until softened, about 3 minutes. -
Add shrimp, asparagus, and garlic
Add shrimp, asparagus, and minced garlic to the pan. Increase heat to high and cook, stirring occasionally, until shrimp just turn pink, about 4 minutes. Season with salt and pepper. -
Create the sauce
Reduce heat to medium. Add white wine and 2 tablespoons butter. Bring to a simmer and cook for 2 minutes. Add lemon juice and season with additional salt and pepper to taste. Cook until asparagus is tender and shrimp are opaque, about 2 minutes more. -
Finish the dish
Add drained pasta to the pan with 1/2 cup reserved pasta water and remaining 1 tablespoon butter. Toss with tongs, stirring occasionally, until pasta is tender but still firm in center, 1-2 minutes. Add more pasta water if needed to create a light sauce.Taste and adjust seasoning -
Serve
Portion pasta onto four plates. Top each with grated Parmesan and chopped parsley. Serve with lemon wedges on the side.
Nutrition Facts
Servings 4
Serving Size 1 plate (approx. 1/4 of recipe)
- Amount Per Serving
- Calories 525kcal
- % Daily Value *
- Total Fat 23gg36%
- Saturated Fat 8gg40%
- Trans Fat 0gg
- Cholesterol 171mgmg57%
- Sodium 946mgmg40%
- Potassium 839mgmg24%
- Total Carbohydrate 56gg19%
- Dietary Fiber 10gg40%
- Sugars 9gg
- Protein 27gg54%
- Calcium 227mg mg
- Iron 4mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Shrimp tip: Use medium-large (21/25 count) pre-peeled, deveined shrimp for easiest prep and perfect cook time.
- Asparagus prep: Snap off tough ends by bending stalks—they'll naturally break where tender begins.
- Wine substitution: No white wine? Use chicken or vegetable broth plus an extra squeeze of lemon.
- Make it dairy-free: Skip the butter and Parmesan, or use plant-based alternatives.
- Leftovers: Store in an airtight container for up to 2 days; reheat gently with a splash of water or broth.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes! Thaw frozen shrimp in a colander under cold running water for 5-10 minutes, then pat dry before cooking. Avoid microwaving, which can affect texture.
What type of white wine works best?
A dry, crisp white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay complements the lemon and garlic beautifully. Use a wine you'd enjoy drinking!
Can I make this recipe gluten-free?
Absolutely! Simply substitute your favorite gluten-free spaghetti or linguine. Cook according to package directions and reserve gluten-free pasta water for the sauce.
How do I know when the shrimp are done?
Shrimp are ready when they turn pink and opaque throughout, and the thickest part transitions from translucent to white. They cook quickly—just 4-6 minutes total—so watch closely to avoid overcooking.