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Shrimp Asparagus Pasta

Shrimp asparagus pasta is an easy one-pot dinner recipe!

Seasoned asparagus, tomatoes, and shrimp are sauteed and mixed with spaghetti noodles and topped with parmesan and lemon juice for a deliciously satisfying meal that everyone can enjoy.

Shrimp asparagus pasta recipe in a pot surrounded with squeezed lemon slices, bowl of parmesan and asparagus spears.

Easy One-Pot Dinner

  • One-pot recipes are my absolute favorite. They get everything on the table fast with minimal clean-up.
  • The only prep you need here is to cook the pasta. Everything else is quickly chopped and added to the pan.
  • Shrimp and asparagus are light and flavorful for both dinner and lunch.
  • Swap out veggies and seasonings for your favorites to make it your own.
Ingredients to make the recipe including bowl of spaghetti noodles, chopped tomatoes, raw shrimp, and chopped asparagus.

Recipe Ingredients

SHRIMP: This recipe is all about the seafood! I used peeled and raw large black tiger shrimp. The shrimp should be thawed before making the recipe. Thaw shrimp in cold water for 1-2 hours before. You can also thaw in fridge overnight.

PASTA: Spaghetti-style noodles are used, but linguini or fettucini noodles will also work. We prefer gluten-free rice pasta, which only has spaghetti versions at our market. Use your family favorite for this recipe and cook according to the package instructions.

VEGGIES: Chopped asparagus, onion, garlic and fresh tomatoes complete the meal. Any style of tomato will do, even canned diced tomatoes to save time. Asparagus’s thick woody ends are chopped off, then the stalks are cut into three pieces.

PARMESAN: I highly recommend using freshly grated parmesan. It adds such lovely flavor, but the container store-bought parmesan will also work.

Four images grouped together showing various stages of cooking in pot with ingredients.

How To Make Shrimp Asparagus Pasta

This easy meal is a favorite in our house. It’s on our monthly rotation because it’s so easy, requires little clean-up and is soo good!

  1. Cook pasta.
  2. Saute veggies and add shrimp according to the full recipe below.
  3. Stir in pasta, cook a few extra minutes.
  4. Top with parmesan and freshly squeezed lemon. Serve and enjoy!
Close up of recipe in pot, a fork twists noodles beside cooked shrimp and chopped asparagus.

Recipe Tips

  • Cut the tomato and asparagus into similar sizes so that they cook at the same rate. Smaller bites of asparagus will cook faster.
  • Add a drizzle of oil after each additional ingredient to the pan (see full recipe below). I used olive oil but you can use your regular favorite.
  • Don’t overmix. The tomatoes are delicate and can get mushy very easily.
  • Raw shrimp will take only 1-2 minutes to cook. Once it turns pink, it’s cooked. Precooked shrimp is already cooked and doesn’t need extra time before adding the pasta noodles. It just needs to be warmed through.

Storing Leftovers

This dish is definitely best when served fresh. If you have leftovers they can be stored in an airtight container in fridge for 1-2 days. Leftovers can be reheated in the microwave.

Close up of fork in recipe with noodles, asparagus and shrimp. All sprinkled with grated parmesan.

More Main Dish Recipes

Here are some more easy one-pot 30-minute recipes:

Did you love this shrimp pasta recipe? Be sure to leave a rating below!

Shrimp Asparagus Pasta

Shrimp asparagus pasta is an easy one-pot dinner recipe.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 13 oz spaghetti pasta - cooked
  • 2 Tbsp cooking oil
  • 3 garlic cloves - minced
  • 1 cup chopped red onion
  • 2 cups chopped asparagus - about 15 stalks or so
  • 2 beefsteak tomatoes - chopped and seeds removed
  • ½ lb raw large shrimp - peeled and thawed
  • 3 Tbsp grated parmesan cheese
  • 2 Tbsp chopped parsley
  • 2 Tbsp lemon juice - half of a lemon

Instructions

  • Cook the pasta according to instructions on package. Drain and rinse.
    Cooked spaghetti pasta on a white plate.
  • Add 2 Tbsp oil plus garlic and onion to a frying pan over medium high heat. Cook until onion turns translucent, 1-2 minutes.
    Add in the asparagus and cook until crisp tender, about 2-3 minutes.
    Two images: cooked onion in frying pan, cooked onion and asparagus with spatula.
  • Mix in shrimp, tomatoes and season with salt and pepper. Cover and cook 2-3 minutes until shrimp turns pink.
    Two images: raw shrimp and tomatoes added to frying pan, and ingredients mixed together in frying pan.
  • Gently stir in the pasta and remove from heat.
    Add parmesan and parsley and toss everything together. Drizzle fresh lemon on top.
    Two images: cooked pasta dumped on top of ingredients, and pasta mixed into shrimp and asparagus with parmesan on top.

Recipe Notes:

LEFTOVERS: This dish is definitely best when served fresh. If you have leftovers they can be stored in an airtight container in fridge for 1-2 days. Leftovers can be reheated in the microwave.
  • Cut the tomato and asparagus to similar sizes so that they cook at the same rate. Smaller bites of asparagus will cook faster.
  • Add a drizzle of oil after each additional ingredient to the pan (see full recipe below). I used olive oil but you can use your regular favorite.
  • Don’t overmix. The tomatoes are delicate and can get mushy very easily.
  • Raw shrimp will take only 1-2 minutes to cook. Once it turns pink, it’s cooked. Precooked shrimp is already cooked and doesn’t need extra time before adding the pasta noodles. It just needs to be warmed through.
Nutrition
Calories: 509kcal | Carbohydrates: 88g | Protein: 19g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 416mg | Potassium: 695mg | Fiber: 11g | Sugar: 9g | Vitamin C: 36mg | Calcium: 113mg | Iron: 2mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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