This quick pasta dish is perfect for a light dinner. Linguine is tossed with shrimp, asparagus, and tomatoes, and flavored with garlic, white wine, and parsley.

Shrimp Asparagus Pasta - Garnished with Parsley on White Plate

I first made this shrimp and asparagus pasta recipe years ago as part of Today Show segment with Kathie Lee and Hoda.

This pasta is the perfect quick and easy, light dinner. It comes together in less than 30 minutes, making it simple enough to make on a weeknight but fancy enough to serve to guests.

About this Shrimp Linguine Recipe

This is shrimp and asparagus pasta is the kind of light, fresh dinner I love. Shrimp gets cooked with butter and garlic, then tossed with cooked asparagus, tomatoes, white wine, and linguine.

You get a dish that’s flavorful thanks to the butter, garlic, and white wine, but won’t weigh you down. As much as I love cheesy or cream-filled pasta dishes like my three-cheese stuffed shells or a comforting chicken alfredo, sometimes I want something lighter for dinner!

This pasta also has a bit of heat thanks to a pinch of red chili flakes, and brings in some fresh vegetables with tomatoes and fresh asparagus.

Serve this shrimp and asparagus pasta with crust bread or garlic knots and add a kale caesar salad on the side and you’ve got the perfect easy dinner!

Why You’ll Love It

Quick and easy: This shrimp and asparagus pasta comes together in less than minutes, making it perfect for busy weeknights.

Big payoff: This recipe might be quick and easy, but it has a big payoff. It’s flavorful and so elegant — you could easily make this for a dinner party and everyone would be super impressed.

Easy to tweak: Don’t like asparagus? Leave it out to make shrimp linguine with white wine and tomatoes, or swap it for a different vegetable. Use a different pasta shape depending on what you have on hand, or use your favorite gluten-free pasta for a gluten-free dinner. Omit the chili flakes for no heat…you get the idea!

Ingredients and Substitutions

  • Linguine pasta: I like making this pasta with linguine noodles, but you could use any pasta you have on hand. Spaghetti or fettuccine would both work great, as would a shorter shape such as penne. 
  • Raw shrimp: I prefer 21/25 shrimp for this recipe. 21/25 means 21-25 pieces of shrimp per pound. It’s always best to go by the number rather than labels like “small” or “medium” because you have a better idea of how big the shrimp really are. Make sure the shrimp are raw and have been peeled and deveined.
  • Fresh asparagus: Cut into 1-inch pieces. Make sure to discard the woody base of the stem. 
  • Fresh tomatoes: I definitely recommend using fresh diced tomatoes here, not canned tomatoes.
  • White wine: A crisp white wine is best here. I usually choose a Sauvignon Blanc or Pinot Grigio. Replace the wine with chicken or vegetable stock if you do not want to use alcohol.
  • Salted butter: If you don’t have salted butter, you will want to add a good pinch of salt to the pan with the chili flakes. If you need this recipe to be dairy free, you can use olive oil instead.
  • Minced garlic: Use freshly minced garlic for the best flavor.
  • Red chili flakes: For a bit of heat. Feel free to omit or reduce the amount for less heat.
  • Fresh parsley: For garnishing.

Make sure you also have some salt and pepper on hand. You can also finish the pasta with a squeeze of lemon juice and/or some freshly grated parmesan cheese if you’d like.

Tomatoes, Asparagus, Shrimp, Herbs, Garlic, and Red Pepper on Cutting Board

How to Make This Shrimp and Asparagus Pasta

  1. Bring a large pot of well-salted water to a boil and cook the pasta to al dente according to the package instructions. Before you drain the pasta, reserve 1 cup of the cooking water.
  2. While the pasta cooks, prepare the shrimp and sauce. Melt the butter in a skillet over medium-high heat, then add the chili flakes. Let those cook for about 15 seconds before adding the shrimp. Sauté until the shrimp are opaque and fully cooked.
  3. Add the garlic and cook for about 30 seconds, then transfer the cooked shrimp to a plate. Return the skillet to the stove.
  4. Add the tomatoes and asparagus to the pan. Cook until the asparagus is slightly softened but still crisp — no one wants mushy asparagus in their pasta! Add the wine to deglaze the pan and cook for a couple of minutes before adding the shrimp back to the pan.
  5. Add the cooked pasta and the reserved pasta water. Toss to combine. Give the pasta a taste and season with salt and/or black pepper as needed. Garnish with the fresh parsley to serve and enjoy!

Frequently Asked Questions

Can I make this pasta without the wine?

Yes! Most of the alcohol cooks off from the wine while cooking the sauce, but faint traces do remain. If you need a completely alcohol-free sauce, you can replace the wine with chicken or vegetable stock.

Can I save leftovers of this pasta?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pasta very gently (50% power in the microwave or on a low stove), adding a splash of stock if you need.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Shrimp and Asparagus Pasta in White Bowl

Shrimp Linguine with Asparagus

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This quick pasta dish is perfect for a light dinner. Linguine is tossed with shrimp, fresh asparagus, and a garlicky white wine sauce.
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Ingredients

  • 1 pound linguine noodles uncooked
  • 4 tablespoons salted butter
  • 1/4 teaspoon red chili flakes
  • 1/2 pound uncooked 21/25 shrimp peeled and deveined
  • 2 tablespoons minced garlic
  • 1 cup diced tomatoes
  • 1 cup cut asparagus pieces about 1 inch in length
  • 1/4 cup white wine
  • Salt and black pepper to taste
  • 1/4 cup fresh chopped parsley for garnish

Instructions 

  • Bring a large pot of well-salted water to a boil. Add the linguine and cook to al dente according to the package directions. Before draining, reserve 1 cup of the pasta cooking water. Drain.
    1 pound linguine noodles
  • While the pasta cooks, in a large skillet over medium-high heat, melt the butter. Add the chili flakes and stir for about 15 seconds. Add the shrimp to the pan and cook for about 5 minutes, stirring occasionally, until fully cooked.
    4 tablespoons salted butter, 1/4 teaspoon red chili flakes, 1/2 pound uncooked 21/25 shrimp
  • Add the garlic to the pan and stir for 30 seconds, then remove the shrimp to a plate. Do not wipe out the pan.
    2 tablespoons minced garlic
  • Return the pan to the heat. Add the diced tomatoes and asparagus pieces to the pan; cook for 1-2 minutes, or until slightly softened. Deglaze the pan by adding the white wine, making sure to scrape any brown bits from the bottom of the pan.
    1 cup diced tomatoes, 1 cup cut asparagus pieces, 1/4 cup white wine
  • Cook for an additional 2 minutes, then return the cooked shrimp (along with any juices) to the pan. Add the cooked pasta and the reserved pasta water. Toss well to combine. Taste, and season with salt and pepper as needed. Garnish with fresh parsley before serving.
    1 pound linguine noodles, 1/4 cup fresh chopped parsley

Notes

If desired, you can also finish the pasta with a squeeze of lemon juice and/or some freshly grated Parmesan cheese.

Nutrition

Calories: 357kcal, Carbohydrates: 41g, Protein: 16g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 102mg, Sodium: 427mg, Potassium: 348mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1129IU, Vitamin C: 14mg, Calcium: 85mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas