This easy healthy shrimp and asparagus pasta is bright with lemon, quick to make, and requires just a few simple ingredients. Ready in about 20 minutes, it’s perfect for a weeknight when you want something light but satisfying.
The shrimp and asparagus are gently sautéed in olive oil, finished with lemon juice and freshly grated Parmesan for a bright, spring-like dish. Because the sauce relies on lemon and cheese rather than heavy cream, the result feels lighter without sacrificing flavor.
If you enjoy asparagus and pasta combinations, try other variations like asparagus with mushrooms, salmon, or bacon — they all work beautifully with the same fresh, simple approach.
When developing the recipe I initially experimented with half-and-half, but the acidic lemon separated that sauce. If you prefer a creamy version and you’re using a lot of citrus, heavy cream holds up better. Still, this lighter, lemon-forward version proved delicious on its own.
I’m glad the simpler plan won out — the pasta is cheerful, fresh, and doesn’t need added richness to shine.
Other shrimp pasta ideas
- Creamy Lemon Shrimp Pasta
- Spicy Shrimp Pasta with Roasted Tomato Sauce
- Creamy Cajun Shrimp Pasta
- Easy Creamy Shrimp and Broccoli Pasta
- Shrimp and Mushroom Pasta
- Shrimp and Bacon Pasta
Hope you love this shrimp and asparagus pasta. If you make it, let me know in the comments!
Healthy Shrimp and Asparagus Pasta Recipe
Ingredients
- 8 ounces farfalle (bow tie) pasta
- 1 bunch asparagus, ends trimmed and cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon lemon juice + zest from 1/2 lemon
- 1 pound medium shrimp, thawed and peeled (tails optional)
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve a little pasta water before draining.
- While the pasta cooks, prep the asparagus, shrimp, garlic, lemon, and parsley.
- Heat the olive oil in a large skillet over medium-high heat. Add the lemon juice and zest, then add the asparagus and sauté for about 2 minutes, stirring often.
- Add the shrimp and garlic, cover the skillet, reduce heat to medium, and cook for about 3 minutes. If the shrimp are still slightly gray, cover and cook an additional minute or two until just opaque. Avoid overcooking.
- Stir in the Parmesan, chopped parsley, and about 1 tablespoon of the reserved pasta water to help form a light sauce. Drain the pasta and add it to the skillet, tossing to combine. Season with salt and pepper to taste and add another squeeze of lemon if desired. Serve immediately.
Notes
- The recipe uses a relatively small bunch of asparagus; adjust quantities to taste.
- Nutritional information is an estimate and can vary based on ingredients and brands used.
Nutrition
Carbohydrates: 47 g,
Protein: 37 g,
Fat: 10 g,
Saturated Fat: 3 g,
Cholesterol: 297 mg,
Sodium: 1079 mg,
Potassium: 417 mg,
Fiber: 4 g,
Sugar: 3 g,
Vitamin A: 835 IU,
Vitamin C: 13 mg,
Calcium: 341 mg,
Iron: 5 mg
Nutrition information is automatically calculated and should be used as an approximation.
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