Creamy asparagus and shrimp pasta without cream, a simple and tasty seafood first course, perfect for spring when asparagus are in season. Usually this recipe calls for cream, but I prefer a lighter version, made with a delicate asparagus purée that renders the dish naturally creamy and comforting.
I really love first courses with asparagus and, in general, recipes with seasonal vegetables, because they allow you to put light yet flavorful dishes on the table. In the traditional recipe for pasta with asparagus and shrimp cream is usually used, but I like to prepare a lighter yet equally tasty version without cream, making a delicate asparagus purée that makes the dish smooth and refined. For this recipe you can use the pasta shape you prefer, although tagliatelle or fettuccine pair particularly well with asparagus purée and shrimp, creating a delicate first course that’s perfect even for special occasions like Easter lunch or spring Sundays. And if you love spring recipes with shrimp and seasonal vegetables, try also the creamy zucchini and shrimp pasta or the risotto with shrimp and zucchini.
If you’re ready to try it now, head to the kitchen: it’s a quick recipe that you can make with either fresh or frozen shrimp. Before you run to the stove, as always I remind you that if you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.
Do you love asparagus? Take a look at:
- Difficulty: Very easy
- Cost: Moderate
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients to make fettuccine with asparagus and shrimp
- 28 oz shrimp (fresh, to peel; or about 14 oz frozen)
- 11 oz asparagus
- 3.5 oz fresh scallions
- 3.4 fl oz white wine
- to taste extra virgin olive oil
- 1 bunch parsley
- to taste salt
- 14 oz pasta (linguine or fettuccine)
- 1.4 oz grated Parmesan (or Grana Padano)
Tools
- Pots
- Blender
- Bowls
Steps to make creamy asparagus and shrimp pasta without cream
To prepare the asparagus and shrimp pasta, start by cleaning the asparagus: cut off the toughest base by snapping them where they naturally break. Peel the tougher, more fibrous part, removing about two centimeters at the base that would taste bitter (about 3/4 inch). Slice the asparagus into rounds, setting aside the tips.
Drop the sliced asparagus into boiling water and cook them for 5 minutes, then lift them out with a slotted spoon and plunge them into very cold water to stop the cooking and preserve the chlorophyll. Drain the blanched asparagus, put them in the blender jar, add a generous amount of extra virgin olive oil, salt, a small ladle of their cooking water and a sprig of parsley. Blend until you obtain a smooth sauce.
Peel and finely chop the scallions, sauté them in a good drizzle of olive oil and let them soften. Put the pasta water on to boil.
Add the asparagus tips, cook for 4 minutes and add the shrimp that you have already peeled, deveined, rinsed in cold water and drained.
Pour the white wine over the shrimp (they should cook for just 3 minutes), cook for one minute and remove the tips, setting them aside. Add part of the asparagus purée and the pasta, drained very al dente, finish cooking by tossing with some of the pasta cooking water and Parmesan.
Our pasta is ready to be enjoyed immediately.
The asparagus sauce can be prepared a few hours in advance; the rest of the ingredients should be prepared at the time of cooking the pasta.
Storage notes and tips
Asparagus and shrimp pasta is a dish that should be prepared and eaten immediately, while it’s still creamy and aromatic.
If you have leftovers, you can store them in the refrigerator for a few hours in an airtight container, but it’s best to avoid this because the seafood tends to lose freshness and the pasta becomes less creamy.
To achieve a creamy texture without cream, it’s important to blend a portion of the asparagus and finish by tossing with a little of the pasta cooking water.
You can use fresh or frozen shrimp, taking care to thaw them completely and pat them dry before cooking.
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Your questions
How to make asparagus and shrimp pasta creamy without cream?
To get a creamy consistency without cream, simply blend a portion of the asparagus and toss with a little pasta cooking water.
Can I use frozen shrimp?
Yes, you can use them without problems; just thaw them completely and pat them dry before cooking.
Can it be prepared in advance?
No, it’s a recipe that should be prepared and consumed immediately, so it stays creamy and the seafood flavor is fresher.
Can the asparagus purée be made ahead?
Yes, you can prepare it in advance and keep it in the refrigerator for a few hours, well covered. When using it, warm it slightly and add a bit of pasta cooking water to bring back its creaminess.
