Shrimp Asparagus Pasta
A fast, flavorful pasta dish featuring juicy shrimp, crisp asparagus, garlic, and Parmesan—all tossed in olive oil for a light yet satisfying meal.
Ingredients
- 2 16 oz packages penne pasta
- 2 pounds cooked ready-to-eat jumbo shrimp
- 1 cup olive oil
- 2 pounds fresh asparagus trimmed and cut into thirds
- 2 teaspoons red pepper flakes adjust to taste
- 8 garlic cloves finely chopped
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook for about 8 minutes.
- During the last 2–3 minutes of boiling, add the cooked shrimp to heat through. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add asparagus and red pepper flakes; sauté for 3–4 minutes.
- Add chopped garlic to the skillet and cook until the asparagus is tender-crisp and garlic is fragrant, about 4 more minutes.
- In a large mixing bowl, combine the drained pasta and shrimp with the sautéed asparagus and garlic.
- Stir in Parmesan cheese, season with salt and black pepper to taste, and toss everything until evenly coated.
- Serve warm, optionally garnished with fresh parsley or lemon zest.
Notes
- You can swap penne for any short pasta like rotini or farfalle.
- For a creamier version, stir in a spoonful of ricotta or a splash of cream.
- Don’t overcook shrimp—they only need a few minutes to heat.
- Want to go low-carb? Try zoodles (zucchini noodles) instead of pasta.
- Reheat leftovers gently on the stove with a splash of olive oil or water.