Pasta with asparagus and shrimp is a refined first course with an enveloping flavor, combining the taste of the land with the sea. I had just picked some wild asparagus, and my father had fresh shrimp purchased directly at the port: the pairing came about effortlessly. To make this dish delicious and creamy, I finished cooking the pasta by letting it cook the last 2 minutes in the pan with the sauce, adding pasta cooking water as needed, just as you do when cooking rice. The result was a succulent and overwhelming first course!
Check out the collection: Recipes with Asparagus
Read the article Asparagus: Beneficial Properties and Curiosities
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
Ingredients
- 7 oz pasta
- 7 oz asparagus
- 7 oz shrimp
- as needed leek
- 1 chili pepper
- 3 tbsp tomato sauce
- as needed extra virgin olive oil
- as needed salt
Steps
To prepare pasta with asparagus and shrimp, wash the asparagus, dry them and clean them by removing the final part of the stalk and also the outermost part; then cut them in half lengthwise.
Boil the asparagus in plenty of salted boiling water. Once cooked, place them in a colander.
Wash the shrimp under running water, leaving some intact without removing the shell. Then remove the internal intestine: cut the back of the shrimp with a knife and remove it gently, trying not to break it. Place them in a colander to dry slightly.
In a pan, over low heat, sauté the chopped leek with a drizzle of extra virgin olive oil and the chopped chili pepper.
Add the shrimp, and cook for a few minutes, then add the tomato sauce and asparagus. Salt and continue cooking over moderate heat.
Cook the pasta in plenty of salted boiling water. Drain the pasta 2 minutes before the expected cooking time and pour it into the pan with the asparagus and shrimp.
Continue cooking the pasta in the pan, adding a ladle of cooking water, and pouring more cooking water as needed.
Serve the pasta with asparagus and shrimp, enjoy your meal!
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