Shrimp Asparagus Pasta Sauce
Elevate your pasta night with this creamy and flavorful Shrimp Asparagus Pasta Sauce, a luxurious blend of tender shrimp, crisp asparagus, and a velvety Parmesan-infused sauce. Sautéed garlic and a hint of red pepper flakes lend a savory depth, while zesty lemon juice brightens every bite. Perfectly balanced with heavy cream and a touch of chicken or vegetable broth, this recipe creates a rich, silky coating that's perfect for tossing with your favorite pasta. Ready in under 45 minutes, this easy-to-make dish is ideal for weeknight dinners or special occasions. Garnished with fresh parsley, it’s a restaurant-quality meal that will delight seafood and pasta lovers alike!
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Recipe Information
Ingredients
- 500 grams shrimp, peeled and deveined
- 250 grams asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.5 teaspoon red pepper flakes
- to taste salt
- to taste black pepper
- 2 tablespoons chopped parsley, for garnish
- 400 grams pasta of choice (optional, for serving)
Instructions
Bring a pot of salted water to a boil and cook your desired pasta according to package instructions if serving with pasta. Reserve 1/2 cup of pasta water and set the cooked pasta aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the shrimp to the skillet in a single layer and sprinkle with a pinch of salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Add the asparagus pieces to the skillet and sauté for 3-4 minutes, or until tender-crisp.
Pour in the chicken or vegetable broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer.
Add the Parmesan cheese, lemon zest, lemon juice, and red pepper flakes. Stir until the cheese is fully melted and the sauce is smooth.
Return the cooked shrimp to the skillet and toss them in the sauce to coat evenly.
Taste the sauce and adjust the salt, pepper, or lemon juice as needed.
Optionally, add the pasta to the skillet and toss to combine, adding reserved pasta water a little at a time if the sauce needs thinning.
Garnish with fresh chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
