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Italian shrimp and asparagus farfalle recipe
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5 from 23 votes

Italian Shrimp and Asparagus Farfalle Recipe

This light and easy to make shrimp and asparagus spring pasta recipe can be eaten warm or as a pasta salad. It's perfect for warm weather lunches or light dinners
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, pasta salad
Cuisine: Italian, Mediterranean
Keyword: asparagus, bow-tie pasta, farfalle, Italian recipe, pasta salad, seafood pasta, shrimps
Servings: 4
Calories: 549kcal
Author: Jacqueline De Bono


  • 400 g farfalle or bow tie pasta (14oz) I used Pasta Garofalo
  • 400 g shrimps or prawns (fresh or frozen)
  • 400 g asparagus (green)
  • 8-10 cherry tomatoes
  • 1-2 garlic cloves (I used fresh garlic)
  • 1/2 glass white wine
  • salt for pasta and to taste
  • ground black pepper to taste
  • peperoncino flakes (optional) as required
  • fresh basil or parsley (optional)



  • 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 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 . 
  • 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. Saute everything together for a minute or two.
  • Serve immediately sprinkled with chopped parsley/basil or a few peperoncino flakes. 


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.