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Shrimp & Asparagus Pasta

Shrimp & Asparagus Pasta: A Fresh Take for Spring Evenings

This Shrimp & Asparagus Pasta is a delightful escape, highlighting fresh flavors perfect for spring evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fusilli This spiral pasta shape is perfect for holding the creamy asparagus sauce.
  • 1 tbsp Salt Essential for flavoring the pasta water.
For the Asparagus Sauce
  • 1 bunch Asparagus Trim tough ends for the best texture.
  • 1/2 cup Parmigiano Reggiano Provides a rich creaminess to the sauce.
  • 2 cloves Garlic Infuses the oil with aromatic goodness.
  • 2 tbsp Extra Virgin Olive Oil Creates a flavorful base for sautéing shrimp.
For the Shrimp
  • 1 lb Shrimp Make sure they're cleaned and deveined.

Equipment

  • large pot
  • Skillet
  • Blender

Method
 

Preparation
  1. Trim the tough ends of the asparagus and peel the lower stalks. Boil in salted water for 8-10 minutes, cool under cold water, and separate the tips from the stalks.
  2. Blend the cooked asparagus stalks with freshly grated Parmigiano Reggiano until smooth to create the asparagus sauce.
  3. Sauté cleaned and deveined shrimp in olive oil over medium heat with garlic for 2-3 minutes until cooked through. Remove garlic if desired.
  4. Cook fusilli in boiling salted water for 8-10 minutes until al dente. Reserve a cup of pasta water, then drain.
  5. Combine fusilli with shrimp and reserved asparagus tips in the skillet. Pour the creamy asparagus sauce over and heat gently for 2-3 minutes.
  6. Plate and garnish with reserved shrimp and asparagus tips. Serve warm.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 12mgCalcium: 200mgIron: 2mg

Notes

Consider adding a splash of heavy cream to the asparagus sauce for a richer flavor. Store leftovers in an airtight container for up to 1 day in the fridge, or freeze for up to 3 months.

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