This creamy shrimp and asparagus pasta is a family favorite! It's made with very simple ingredients yet full of robust flavor. Perfect to serve to company or any night of the week.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
517 Calories
Recipe Instructions
Step 1
Separate asparagus tips from remaining pieces.
Step 2
Heat 3/4 cup olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until it begins to turn brown, 3 to 5 minutes. Stir in asparagus (not the tips); season with salt and pepper. Cook and stir until tender but still bright green, about 10 minutes. Add asparagus tips; cook and stir for 5 minutes.
Step 3
While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in fettuccine and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
Step 4
Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.
Step 5
Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.
Step 6
Pat shrimp dry with paper towels, then place into the hot skillet. Sprinkle shrimp with seafood seasoning and cook over medium-high heat until bright pink on the outside and the meat is opaque. Stir in asparagus and cook until heated through, 2 to 3 more minutes.
Step 7
Stir shrimp and asparagus into the cooked fettuccine. Add Parmesan cheese and toss to coat, adding more olive oil if needed to generously coat all ingredients.
Ingredients
salt and pepper to taste
2 teaspoons olive oil
1 pound dry fettuccine pasta
1 pound uncooked shrimp - peeled, deveined, and tails removed
6 cloves garlic, pressed
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
¾ cup olive oil, or more if needed
2 tablespoons seafood seasoning (such as Old Bay®), or to taste
1 cup shredded Parmesan cheese, or more if desired
