This Shrimp and Asparagus Pasta Will Change Your Weeknight Dinners
This 30-minute weeknight pasta dinner combines juicy garlicky shrimp, asparagus, crispy bacon, and pine nuts with a lemon-butter parmesan sauce.
- 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)
- Toasted pine nuts
- Chopped fresh parsley
- Lemon wedges
- 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.
Not Your Average Shrimp Pasta
No Heavy Cream: I skip the heavy cream here and build the sauce from butter, parmesan, lemon, and a splash of pasta water. I infuse the shrimp with fresh garlic and a touch of red pepper flakes. This pasta dish is light, glossy, indulgent, and restaurant-quality-without feeling heavy.
Bacon Fat: Instead of olive oil, I cook the asparagus and shrimp in bacon drippings. It adds depth and a savory smokiness, and I recommend using the highest quality bacon you can find.
Quick and Easy: Shrimp Asparagus Pasta looks and tastes fancy, but it's done in 30 minutes. Make this for date nights or weeknight family meals - you will always gets compliments.
The Ingredients & Substitutions
Pasta: I use cavatappi because it holds sauce well, but penne, rigatoni, farfalle, or fusilli work too in this shrimp pasta.
Bacon: Thick-cut adds the best texture. You can swap with pancetta, turkey bacon, or even crispy prosciutto.
Shrimp: I used large peeled and deveined raw shrimp without tails. You could also use scallops, diced chicken breast or thighs, or cubed pork loin as alternatives to shrimp.
Parmesan Cheese: Use the highest-quality Parmigiano-Reggiano in this pasta dish! You could sub with Pecorino or Asiago which are sharper and saltier options.
Pine nuts: Almonds, walnuts, pistachios, or hazelnuts make nice stand-ins for the pine nuts.
Asparagus always pairs well with seafood! Choose thick stalks and make sure to trim woody ends! Broccolini, green beans, snap peas, zucchini, or even dark greens can replace the asparagus.
Red pepper flakes and fresh garlic: I use both to infuse this shrimp pasta with flavor. You can sub with cajun seasoning, chili powder, or paprika. You can also use garlic powder instead of fresh.
The complete list of ingredients and the amounts are in the recipe card below.
Variations
More veggies: Throw in some sliced cherry tomatoes, peas, spinach, or zucchini!
Creamy: Add about ¼ cup of cream, creme fraiche, or mascarpone when you add the butter for a creamy version of this shrimp pasta.
Spicy: Add as much chile flakes as your heart desires!
What to Serve with Shrimp Asparagus Pasta
I like to keep the sides simple but complementary, so the shrimp pasta dish stays the star. A crisp green salad with arugula, lemon vinaigrette, and shaved parmesan is always a winner. Sometimes I switch it up with my apple spinach salad or strawberry spinach salad when I want something a little sweeter and more seasonal. For soaking up all that glossy lemon-parmesan sauce, garlic bread is a must. On special occasions, I'll take it up a notch with my garlic butter dinner rolls or even my homemade bread machine bread -those always wow guests at the table. And because this pasta dinner has such bright flavors, my husband always loves it with a light cocktail like cucumber gimlet or a glass of crisp white wine -Sauvignon Blanc or Pinot Grigio pair beautifully and give the whole meal that restaurant-quality feel without being fussy.
