Easy Italian shrimp and asparagus pasta recipe.

4.97 from 29 votes

Easy Italian shrimp and asparagus pasta recipe.

This light and easy to make Italian shrimp and asparagus spring pasta recipe can be eaten warm or as a pasta salad. It's perfect for warm weather lunches, pot lucks, buffets and picnics. Only 5 main ingredients and 45 minutes to make.

Prep Time20

Cook Time25

Total Time45

Course: Main Course, pasta salad

Cuisine: Italian, Mediterranean

Keyword: asparagus, bow-tie pasta, farfalle, Italian recipe, pasta salad, seafood pasta, shrimps

Servings:

Calories: 590kcal

Author: Jacqui

Ingredients

14 ounces farfalle or bow tie pasta I used Pasta Garofalo
14 ounces shrimps or prawns (fresh or frozen unpeeled)
14 ounces asparagus (green)
8-10 cherry tomatoes or datterini cut in half
1-3 garlic cloves
3 ounces dry white wine
3-4 tablespoons olive oil
salt for pasta and to taste
ground black pepper to taste
peperoncino flakes (optional) as required
fresh basil or parsley (optional)

US Customary - Metric

Instructions

Preparation

Clean the shrimps/ prawns by removing the head and the shell from most of them. Keep 4-8 intact. Rinse them under running water and drain them. Prepare the asparagus by removing the final part of the stem. This is best done by bending them until they break. The lower half of the stalk can be discarded. Wash and cut the cherry tomatoes in half. Peel the garlic.
Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Cut off the asparagus tips from the rest of the stalk and set aside. Then cut the remaining stalks into smaller pieces.

Make this recipe

In a large saucepan or iron skillet, sauté the garlic in the olive oil for a few moments, add the pieces of asparagus stalk and cook them covered with a lid over a medium heat for about 10 minutes. After this time (the asparagus must be wilted but not too soft), add the washed, dried and halved cherry tomatoes.
Also add the asparagus tips and continue cooking for another 10 minutes. At this point, add the shrimps /prawns and salt and pepper to taste. Add the white wine, turn up the heat and let the alcohol evaporate. Continue cooking on a medium heat for about 5 minutes . Remove the garlic cloves.
Cook the farfalle al dente according to the instructions on the packet. Before draining, save a cup of the cooking water. Drain the pasta and add to the sauce with a little of the saved cooking water. Mix together well. If the pasta seems too dry, add a little more cooking water. Sauté everything together for a minute or two with a drizzle of olive oil.
Serve immediately sprinkled with chopped parsley/basil or a few peperoncino flakes.

Notes

This dish can also be eaten as a pasta salad. Italians tend to eat pasta salad tepid or room temperature rather than cold. If you wish to refrigerate this dish for later, let it get back to room temperature or reheat slightly with a dash of olive oil before serving.

Nutrition