A favorite among the family is this spaghetti with shrimp and asparagus and Parmesan. Despite using only a few basic ingredients, it has a strong flavor. Excellent for entertaining or any night of the week.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- ¾ cup olive oil, or more if needed
- 6 cloves garlic, pressed
- salt and pepper to taste
- 1 pound dry fettuccine pasta
- 2 teaspoons olive oil
- 1 pound uncooked shrimp – peeled, deveined, and tails removed
- 2 tablespoons seafood seasoning (such as Old Bay®), or to taste
- 1 cup shredded Parmesan cheese, or more if desired
Instructions
- Separate asparagus tips from remaining pieces.
- Heat 3/4 cup olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until it begins to turn brown, 3 to 5 minutes. Stir in asparagus (not the tips); season with salt and pepper. Cook and stir until tender but still bright green, about 10 minutes. Add asparagus tips; cook and stir for 5 minutes.
- While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in fettuccine and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
- Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.
- Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.
- Pat shrimp dry with paper towels, then place into the hot skillet. Sprinkle shrimp with seafood seasoning and cook over medium-high heat until bright pink on the outside and opaque in the center. Stir in asparagus and cook until heated through, 2 to 3 more minutes.
- Stir shrimp and asparagus into the cooked fettuccine. Add Parmesan cheese and toss to coat, adding more olive oil if needed to generously coat all ingredients.
Nutrition Facts
| Calories | 517 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 681 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This was amazing! Definitely a keeper that will become part of our standard meal rotation. I think this would have been quite good as written, but I did change it up a bit. From the suggestions of others, I used about half the olive oil and added a couple tablespoons of butter. I also added a tablespoon or so of sesame oil. The sesame oil adds really good flavor. When the shrimp was just about done, I added the asparagus back to the pan with a couple tablespoons of white wine and a couple tablespoons of pasta water (sorry, I don’t really measure). Let everything marry together for a moment and added the parm. Garnished with a sprinkle of black sesame seeds. Yum! Yum! Thank you so much for sharing this recipe. We had never cooked shrimp and asparagus together. This recipe was a true inspiration to try something new.
I don’t normally write reviews but this was so good! It was simple to make and full of flavor. The only thing I added was red pepper chili flake for a little heat. I will be making this again.
Girlfriend loved it! Maybe I would cut down on the old bay.
excellent!!
I thought this was a great recipe. I followed it fairly closely, but I did add butter to the olive oil for the flavor. I also just pushed the asparagus to the side of the pan while I cooked the shrimp. I think the secret of the flavor is the Old Bay spice. I also added some fresh basil from the garden.
Great recipe! Just the right amount of spice, and so easy to make! I’m saving this one!
This is amazing. I was skeptical with that much oil but just go with it as its great!
This recipe is delicious! I followed the directions closely, except for using considerably less oil. I also did not toss the pasta with oil, since there was enough in the shrimp/asparagus mixture. Used Penzey’s Chesapeake Bay seasoning, served over whole wheat fettucini. Pairs well with an off dry white wine and a salad.
I reduced the cooking time for the asparagus to about 5 minutes as I had thin spears. I cooked the tips 2-3 minutes. I also increased the cheese to about 1.5 cups cuz can there be too much Parmesan? It made a lovely coating on the pasta. I added a few red pepper flakes just to up the flavor. Delish.
I really enjoyed this recipe as I can’t handle tomato sauce due to acid reflux. My husband and I both loved this.
Added mushrooms and about 1/2 cup of half and half—delicious!
Really liked this.
So simple! So delicious! I didn’t need to change anything with this recipe.
Loves it!
Rave reviews for this colorful, healthy meal. I added sun dried tomatoes and mushrooms. Super easy to prepare which is big plus!
I made this last week and it was a big hit! My husband asked that I make it again this week!
I give this recipe give stars because it’s a solid base for expansion. So I added artichokes, and didn’t use Old Bay, but my preferred Seafood magic seasoning by Chef Paul seasoning and my five yr old ate it up. I truly think for seasoning it’s family preference. My wife is not a seafood fan, but likes that seasoning.
Made this last night and my husband and I absolutely loved it! It’s just the two of us, so I pared the servings down to six (we love leftovers). The only change I made was, like many of the other cooks, cutting back on the amount of olive oil I used. The recipe called for a little over 3/4 of a cup; I used 1/2 cup and it was perfect. Make this! You won’t be sorry.
Really good and easy!
I added butter and white wine to the garlic. Also added a tsp. Truffle oil to the pasta. Was wonderful.
This recipe was nothing but incredible!