Bowl of lemon shrimp asparagus pasta garnished with lemon slices and toasted baguette.

If you have been looking for a new pasta dish to add to your dinner rotation, look no further! This Lemon Shrimp Asparagus pasta is a perfect choice—it is light, fresh, and delicious.

The name is pretty telling for what you’ll find in this dish. Asparagus is the perfect spring vegetable to include and pairs extremely well with shrimp and lemon. In addition to the pasta, shrimp, and asparagus, you will be making a delicious lemon, garlic, and parmesan or nutritional yeast sauce to coat the pasta. We also highly recommend topping the final product with some fresh cracked pepper, red pepper flakes, and toasted almonds to bring it all together and help the flavors really sing! Let’s get into the specifics below!

What ingredients do you need?

Pasta

We prefer to use thin spaghetti noodles for this recipe, but you can always pick your favorite pasta shape. If you need a gluten-free noodle, our favorite option is Banza.

Salt and pepper

Salt and pepper are some of the best and simplest spices that elevate the flavor of many dishes! We recommend using fresh cracked pepper for the best results, but ground pepper also works.

Garlic and oil

What pasta dish is complete without a little bit of garlic? We like to use olive or avocado oil to lightly brown the garlic before adding the shrimp and asparagus.

Shrimp

We recommend selecting shrimp that is already shelled and deveined to minimize the amount of preparation required. If frozen, thaw before preparing. The shrimp cooks in just a few minutes, so keep an eye on them to prevent overcooking! Not a fan of shrimp? You could substitute the shrimp with chicken or leave it out all together. The cooking time will vary if you use chicken.

Asparagus

We love the addition of asparagus to this pasta. It is the perfect spring vegetable! Snap off the woody portion of each asparagus stalk and chop it into pieces that are 1” long.

Lemon Juice

The lemon juice adds a bright and delicious flavor to the meal which complements the shrimp and asparagus perfectly.

Parmesan Cheese or Nutritional Yeast

We recommend using grated or shredded parmesan cheese for more even distribution throughout the pasta. We prefer to use one that is refrigerated, such as this one. If you need a dairy-free option, you can substitute the parmesan with nutritional yeast. Nutritional yeast is often used in vegan and vegetarian dishes due to its savory, nutty, and cheesy flavor. Nutritional yeast is a good source of protein and several B vitamins, including vitamin B12.

Optional Toppings:

Red pepper flakes and toasted almonds

While we have listed these toppings as optional, we HIGHLY recommend including them. The red pepper flakes add a little kick and the toasted, sliced almonds add an amazing taste and crunch factor to the dish.

Two bowls of lemon shrimp asparagus pasta garnished with lemon slices and toasted baguette.

Why do you reserve some of the water the pasta is cooked in?

It might seem a little weird to save some of the pasta water. You might be thinking, why not just use regular water? Pasta water is often used in sauces because it contains starches that are released as the pasta cooks. These starches help to thicken the sauce and create a smoother, creamier texture. The pasta water can also help to emulsify the sauce, allowing the other ingredients to blend together more easily. If you’re looking for a richer sauce, you could swap the pasta water with cream.

What equipment do you need?

To make this meal, you will need:

A large pot
A colander
A large skillet
A wooden spoon or rubber spatula
A knife and cutting board
Measuring cups and spoons

How do I make this pasta?

Fill a large pot with water. Add ½ tsp salt to the water. Bring to a boil and add the pasta. Cook the pasta on medium-high heat according to package instructions, or until the pasta is al dente. Do not overcook! When your pasta is ready, remove the noodles from the water.
Important step: reserve ½ cup of the pasta water and set it aside. We will add this later, the starch in the pasta water helps to create the sauce.
In a large skillet, add the olive oil and minced garlic. Let the garlic cook for 1-2 minutes over medium heat until it becomes fragrant and lightly brown.
Add the shrimp to the skillet and cook for 1-2 minutes on each side until pink and no longer translucent. The shrimp will cook quickly, watch closely to avoid overcooking it. Once the shrimp is cooked completely, remove it from the pan and place it on a plate to the side.
Next, add the chopped asparagus to the skillet. Cook for about 4-5 minutes, until tender.
Add the cooked shrimp and cooked pasta to the skillet. Add the pasta water, fresh lemon juice, red pepper flakes, ¼ tsp salt, and parmesan cheese or nutritional yeast. Stir the pasta until the parmesan is melted and the pasta is fully coated with sauce.
Remove the pan from heat and serve while hot. Serve with salt and fresh pepper to taste. Top with additional parmesan or nutritional yeast, toasted almonds, and red pepper flakes if desired.

Anything else to consider?

If you have leftovers, store them in an airtight container. This pasta should last for about 3 days in the fridge.

Is this pasta (GF/DF)?

This dish can easily be made gluten-free or dairy-free. In order to make it gluten-free, simply substitute the pasta with your favorite type of gluten-free pasta. Our favorite option is Banza. If you need to make this dish dairy-free, substitute the parmesan cheese with nutritional yeast. As always, ensure the individual ingredients you use meet your specific dietary needs.

If you like this recipe, check out some of our other favorite main dishes:

If you make this Lemon Shrimp Asparagus Pasta, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!

The recipe can be found on My Fitness Pal by searching "BWB Lemon Shrimp Asparagus Pasta" and “BWB Lemon Shrimp Asparagus Pasta (Banza).”

The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.