Let me tell you about my absolute favorite weeknight dinner trick, this luscious Shrimp and Asparagus Alfredo comes together faster than takeout and tastes a million times better. I discovered this recipe during one of those crazy busy weeks when my sister dropped by unexpectedly (with her three kids in tow, bless her). The moment that creamy Parmesan sauce hit the al dente fettuccine with plump shrimp and crisp-tender asparagus? Wow. Total game changer. Now it’s my go-to when I need something fancy-feeling but don’t want to spend hours in the kitchen. The best part? From fridge to table in under 30 minutes, and every bite tastes like you fussed all day.
Why You’ll Love This Shrimp and Asparagus Alfredo
Listen, I’m not exaggerating when I say this dish checks all the boxes. Here’s why it’s become my weeknight hero:
- Speed demon: 25 minutes flat—that’s less time than waiting for delivery!
- Creamy dreaminess: The sauce clings to every noodle like a cozy blanket (thanks to my Parmesan-heavy hand).
- Spring in every bite: Crisp asparagus adds that fresh crunch against the plump shrimp.
- One-pan wonder: Fewer dishes? Yes, please. Your future self will high-five you.
- Impress-o-meter: Looks fancy, tastes luxurious—nobody needs to know how easy it was.
Trust me, once you taste that first forkful of silky pasta tangled with garlicky shrimp, you’ll get it. This isn’t just dinner—it’s a moment.
Ingredients for Shrimp and Asparagus Alfredo
Gather these simple ingredients, I promise you probably have half in your kitchen already! The magic happens when these basic items come together:
- 8 oz fettuccine: The classic choice, but linguine works in a pinch (just don’t tell my Italian grandma).
- 1 lb shrimp: Peeled and deveined, please, medium size gives the best bite. Pro tip: Pat them dry so they sear nicely!
- 1 bunch asparagus: Look for those crisp, bright green spears. Snap off the woody ends, they’ll tell you where to break.
- 2 cloves garlic: Minced fine, we want flavor in every bite, not chunks.
- 1 cup heavy cream: The rich base of our luscious sauce. Cold from the fridge works best.
- 1/2 cup Parmesan: Freshly grated melts smoother than the pre-shredded stuff.
- 2 tbsp butter + 1 tbsp olive oil: Our dynamic duo for cooking, butter for flavor, oil to prevent burning.
- Salt and pepper: Simple, but don’t skimp, they make all the other flavors pop!
See? Nothing fancy, just good ingredients treated right. Now let’s make some magic!
How to Make Shrimp and Asparagus Alfredo
Okay, friends, here’s where the magic happens! I’ll walk you through each step like I’m right there in your kitchen with you. Grab your favorite wooden spoon (mine’s stained orange from all the paprika I use) and let’s get cooking:
- Pasta first: Get that fettuccine boiling in well-salted water, think seawater salty. Set a timer for 1 minute less than the package says because we’ll finish cooking it in the sauce. Drain it but save a mug of starchy pasta water, our secret weapon!
- Shrimp time: Heat olive oil in your biggest skillet over medium-high. When it shimmers, add the shrimp in a single layer (no crowding!). Cook 2 minutes per side until they curl into perfect pink commas. Scoop them out immediately, they’ll keep cooking otherwise!
- Butter bath: In that same glorious pan, melt the butter and toss in the garlic. Stir for just 30 seconds until fragrant, any longer and it’ll bitter up on you.
- Asparagus dance: Add those vibrant green spears and cook 3 minutes max. We want crisp-tender, not mushy! They should still have some sass when you poke them.
- Sauce magic: Pour in the cold cream and let it bubble gently. Stir in Parmesan gradually until it melts into silky perfection. If it looks too thick, splash in some reserved pasta water.
- Grand finale: Toss everything back in, shrimp, pasta, all of it! Stir gently to coat every strand. Taste and season with salt and pepper until your eyes roll back in happiness.
See? Six simple steps to restaurant-worthy pasta. Now grab forks before someone steals your portion!
Tips for Perfect Shrimp and Asparagus Alfredo
After making this dish more times than I can count, here are my hard-earned secrets for Alfredo perfection:
- Shrimp wisdom: Always pat them bone-dry before cooking, wet shrimp steam instead of sear. And for heaven’s sake, don’t overcrowd the pan! Cook in batches if needed.
- Asparagus alert: Those pretty spears keep cooking after you take them off heat, so pull them a minute early. Snap, don’t cut, the ends, they naturally break where the tough part starts.
- Sauce control: The sauce thickens as it cools, so aim for slightly looser than you want. That reserved pasta water? Your best friend for fixing texture.
- Cheese hack: Freshly grated Parmesan melts smoother than the pre-shredded kind (no anti-caking agents getting in the way). Add it gradually off-heat to prevent clumping.
Follow these, and you’ll have people begging for your “secret” recipe!
Ingredient Substitutions for Shrimp and Asparagus Alfredo
Life happens, and sometimes you gotta improvise! Here are my tried-and-true swaps that still deliver amazing results:
- Out of heavy cream? Half-and-half works beautifully, just simmer it a tad longer to thicken. For a lighter version, whole milk with a tablespoon of flour whisked in does the trick.
- Asparagus not in season? Try broccoli florets or sliced zucchini, same quick cook time, different delicious crunch. If you’re looking for other veggie pasta ideas, check out this shrimp and broccoli lemon orzo recipe.
- No fresh shrimp? Frozen works great! Just thaw overnight in the fridge and pat extra dry before cooking.
- Parmesan alternative? Pecorino Romano adds a nice tang, or for a milder flavor, try Asiago.
The beauty of this dish? It’s forgiving, make it your own!
Serving Suggestions for Shrimp and Asparagus Alfredo
Oh, let me tell you how I love to serve this beauty! First, portion sizes, this makes four generous plates, or three if you’ve got big eaters (like my teenage nephew who inhales pasta). My must-have sides:
- Crusty garlic bread: For swiping up every last drop of that creamy sauce, I rub toasted slices with raw garlic for extra punch.
- Simple green salad: Something crisp like arugula with lemon vinaigrette cuts through the richness perfectly.
- White wine: A chilled Pinot Grigio makes it feel like a fancy date night at home.
Pro tip: Warm your plates first, keeps the Alfredo luxuriously creamy longer!
Storing and Reheating Shrimp and Asparagus Alfredo
Okay, confession time, I rarely have leftovers because we gobble this up! But if you do, here’s how to keep it tasting fresh:
- Fridge smart: Store in an airtight container for up to 2 days. The asparagus will soften, but the flavor stays amazing.
- Reheat gently: Low heat on the stove with a splash of milk or cream. Stir constantly, high heat makes the sauce separate.
- Microwave hack: Use 50% power in 30-second bursts, stirring between each. Cover with a damp paper towel to prevent drying.
Honestly? It’s best fresh, but these tricks save the day when you’ve got leftovers!
Shrimp and Asparagus Alfredo Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in this delicious bowl of comfort! Remember, these numbers can change based on your exact ingredients (like how heavy-handed you are with the Parmesan, no judgment here!). Per generous serving, you’re looking at:
- 520 calories: Mostly from that luxurious cream sauce, totally worth it!
- 32g protein: Thank those plump shrimp and cheesy goodness.
- 28g fat: Yeah, it’s rich, that’s why we call it comfort food!
Not bad for a meal that tastes this indulgent, right? Everything in moderation, my friends! For more great weeknight meals, check out Family Tastes.
Frequently Asked Questions About Shrimp and Asparagus Alfredo
I get asked about this recipe all the time, here are the burning questions my friends and family keep throwing at me (along with my tried-and-true answers):
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge (never at room temp, food safety first!). Pat them extra dry before cooking to get that perfect sear. Pro tip: Buy frozen shrimp labeled “previously frozen” at the seafood counter, they’re often fresher than the “fresh” ones!
Why does my sauce sometimes get clumpy?
Two culprits: heat and haste. Always add grated Parmesan off the heat, stirring gradually. If it still clumps, whisk in a splash of that reserved pasta water, the starch works miracles. And please, no pre-shredded cheese, those anti-caking agents sabotage smooth sauces!
Can I make this ahead?
The pasta and veggies can be prepped in advance, but cook the shrimp and make the sauce fresh. Leftovers will thicken in the fridge, just loosen with cream when reheating. Honestly though? It’s so quick, I always make it fresh! If you enjoy quick pasta dishes, you might also like this spicy garlic butter shrimp pasta recipe.
What if I don’t have asparagus?
No panic! Broccoli florets, sugar snap peas, or even zucchini ribbons make fabulous stand-ins. Just adjust cooking time based on how crisp you like your veggies. The shrimp and creamy sauce are the real stars here! For another great shrimp and veggie combination, see this shrimp and creamy mushroom tagliatelle recipe.
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25-Minute Shrimp and Asparagus Alfredo: Creamy Bliss You Deserve
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful shrimp and asparagus Alfredo pasta dish that’s quick to prepare.
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, melt butter. Add garlic and cook for 30 seconds until fragrant.
- Add asparagus and cook for 3-4 minutes until tender-crisp.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Return shrimp to the skillet. Add cooked pasta and toss to coat evenly.
- Season with salt and pepper. Serve immediately.
Notes
- Use fresh shrimp for best flavor.
- Adjust creaminess by adding more or less Parmesan.
- Substitute half-and-half for heavy cream if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 220mg