This shrimp and asparagus pasta with Parmesan 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.
Ingredients
- bunch fresh asparagus, trimmed and cut into 1 inch pieces: 1 piece
- olive oil: 0.75 cup (if needed)
- garlic, pressed: 6 clove
- salt and pepper: (to taste)
- dry fettuccine pasta: 1 pound
- olive oil: 2 tsp
- uncooked shrimp - peeled, deveined, and: 1 pound (tails removed)
- seafood seasoning (such as Old Bay®): 2 Tbsp (to taste)
- Parmesan cheese, or more: 1 cup (if desired, shredded)
Metric Conversion
Stages of cooking
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Separate asparagus tips from remaining pieces.
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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.
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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.
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Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.
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Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.
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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 opaque in the center. Stir in asparagus and cook until heated through, 2 to 3 more minutes.
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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.
