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Shrimp and Asparagus Pasta Recipe (Italian Fusilli with Shrimp)
Shrimp and Asparagus Pasta is a fresh and flavorful Italian dish that perfectly combines the taste of the sea with the delicate sweetness of spring vegetables. This shrimp and asparagus pasta recipe is simple, elegant, and surprisingly easy to make at home.
Ingredients
- 350 g fusilli - 12 oz
- 300 g asparagus - about 10 oz
- 300 g shrimp - about 10 oz, peeled and deveined
- 50 g grated Parmigiano Reggiano - about ½ cup
- 1 clove garlic
- 40 ml extra virgin olive oil - 3 tablespoons
- salt - to taste
Instructions
- To prepare this shrimp and asparagus pasta, begin by cleaning the asparagus. Trim off the tough woody ends at the base, then use a vegetable peeler to remove the fibrous outer layer from the lower part of the stalks, where the color is lighter and the texture is firmer.
- Bring a tall, narrow pot of water to a boil and place the whole asparagus inside, keeping the tips above the water level if possible. This allows the stalks to cook in the water while the more delicate tips gently steam.Do not overcook them. They should remain slightly firm and bright green, not soft or dull in color. Depending on their thickness, this will take about 8 to 10 minutes. Adjust the cooking time according to the size of the asparagus.
- Once cooked, remove the asparagus from the pot and let them cool slightly. Cut them in half, separating the tips from the lower stalks. Set the tips aside, as they will be added to the pasta later.
- Place the remaining stalks in a blender and blend until smooth and creamy. Add the grated Parmigiano Reggiano and blend again until well combined. You should obtain a velvety asparagus cream. Set it aside.
- If you are using fresh shrimp, clean them by removing the heads, shells, and the dark vein along the back. Rinse gently and pat dry with paper towels.
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat and add a whole clove of garlic.
- Add the shrimp to the pan and sauté over medium-high heat for 2 to 3 minutes, turning them once, until they become pink and opaque. Be careful not to overcook them, as they can quickly become rubbery.
- Meanwhile, bring a large pot of salted water to a boil and cook the fusilli according to the package instructions until al dente.
- While the pasta cooks, add the reserved asparagus tips to the pan with the shrimp and stir gently to combine. Turn off the heat and remove the garlic clove if desired.
- Drain the pasta al dente and transfer it directly to the skillet with the shrimp and asparagus tips.
- Add the asparagus and Parmigiano cream to the pan, along with a small drizzle of extra virgin olive oil.
- Toss everything together over low heat until the pasta is evenly coated and creamy. Serve immediately.
Nutrition
Serving: 100gCalories: 534kcalCarbohydrates: 69gProtein: 33gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 129mgSodium: 297mgPotassium: 559mgFiber: 4gSugar: 4gVitamin A: 665IUVitamin C: 4mgCalcium: 234mgIron: 3mg
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