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This incredibly easy 20 minute Shrimp and Asparagus Pasta is a fresh spring dinner perfect for busy weeknights. Roasting the shrimp and asparagus makes this hands off, and the part that takes the longest is boiling the water for the pasta!
Longtime readers will know I love a good sheet pan dinner because they are so quick, easy and best of all, create very few dirty dishes. This is a sort of hybrid sheet pan dinner – the main ingredients are roasted on a sheet pan and then added to the pasta. I love this method because rather than having to stand over a sauté pan, you can throw everything in the oven and it is more hands off.
20 minute sheet pan shrimp and asparagus pasta
Shrimp and asparagus both cook very quickly, so the actual cook time on this is only about 10 minutes – I say the whole recipe takes 20 minutes because boiling the water and cooking the pasta is what takes longer.
What Kind of Shrimp to use?
I use my favorite Shrimp – Frozen Argentinian Pink Shrimp that has been deveined and peeled. I always keep a bag of this in my freezer for easy dinners. The shrimp is naturally pink even when it is raw. They are large, juicy and tender, and taste almost like lobster. You can also use another variety of large shrimp that has been peeled and deveined. If using frozen shrimp, thaw them first. The Argentinian Red Shrimp I used were jumbo sized, but I usually use large shrimp (31-40). The numbers you see on the bag indicate how large the shrimp are – how many shrimp are in a pound. So for large shrimp, there are between 31 and 40 shrimp per pound. A larger number means smaller shrimp, a smaller number means larger shrimp.
What to serve with Shrimp and Asparagus Pasta
This is really a one bowl meal, with protein, vegetables and carbs all in one. But you can serve it with a side salad and garlic bread if you want to round out the meal!
More Pasta Recipes You Will Love
- Creamy Pasta with Pancetta and Peas
- Tuna Pasta
- Creamy Bacon Mushroom Pasta
- 20 Minute Sausage and Mushroom Pasta
Shrimp and Asparagus Pasta
Ingredients
- 12 oz linguini
- 1½ lbs asparagus ends trimmed and sliced into 1 inch pieces
- 2 cloves garlic minced
- 2.5 Tbsp olive oil divided
- 1 lemon zested then cut into wedges.
- 1 pound large shrimp peeled and deveined
- 2 Tablespoons parmesan cheese for topping
- ½ tsp red pepper flakes plus more for serving
- Kosher
- pepper
Instructions
- Heat oven to 425°F. Line a baking sheet with foil for easy cleanup, set aside.
- In a medium bowl, toss shrimp with 1 Tbsp oil, lemon zest, garlic, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper. Set aside to marinate while preparing other ingredients.
- Cook pasta according to package directions. Before draining, reserve one cup of pasta water. Drain pasta and return to pot. Toss with a little olive oil to keep if from sticking.
- On the prepared baking sheet, toss asparagus with 1 Tbsp oil and ¼ tsp each salt and red pepper flakes. Roast in the oven for 5 minutes.
- After asparagus has cooked for 5 minutes, remove sheet from oven. Nestle shrimp on baking sheet with asparagus, return sheet pan to oven and continue roasting until shrimp are opaque throughout and asparagus is just tender, about 5 more minutes.
- Remove sheet pan from oven, pour the shrimp, asparagus and all accumulated liquids in the pan over the pasta. Top with fresh grated parmesan cheese. Toss to combine. If pasta is a bit dry, add a little of the pasta water a tablespoon or two at a time until desired consistency is reached. Taste and season with more salt and pepper if needed. Serve with more parmesan and lemon slices to squeeze over the pasta if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
