Think creamy, vibrant, and bursting with flavor this shrimp and asparagus pasta is a must-try. The succulent shrimp, tender crisps asparagus, and creamy texture of the unsweetened coconut milk are the perfect match that elevates this dish.
Jump to:
Serving Suggestions
Pair this creamy shrimp and asparagus pasta with a Fresh Spring Mix Salad and warm crusty bread for a complete and delicious dinner idea.
Although this pasta dish can also be served as a main. You can pair it with almost any protein for a more elaborate dinner idea.
- Lemon Garlic Broiled Salmon
- Cajun Grilled Salmon In Foil
- Broiled Cajun Blackened Cod
- Oven Tri-Tip
- Grilled Flanken Short Ribs
Ingredients
This recipe calls for only a handful of ingredients, that when done right, will leave you with an easy and delicious shrimp and asparagus pasta... hands down.
- Pappardelle pasta (nests)
- Large shrimp
- Slender asparagus
- Olive oil
- Shallots
- Garlic
- Kosher salt
- Black pepper
- Chicken broth
- Unsweetened coconut milk
- Squeeze fresh lemon juice
- Parsley (for garnish) - optional
See recipe card below for details.
Ingredient Notes
Before we dive into this shrimp and asparagus recipe, let's take a moment to highlight some of the ingredients.
Shrimp: To make this dish more succulent and flavorful, choose shrimp that are raw and large in size.
Asparagus: When adding asparagus to pasta dishes, it’s better to select slender talks as these are more flavorful and are easier to eat. They do not need to be blanched as the slender stalk is thin enough to maintain texture while being heated with the dish.
Unsweetened coconut milk: If you’re following a dairy-free diet or not this is a great substitute for heavy cream. It provides a rich, creamy, and velvety texture without the added fat or calories of heavy cream.
NOTE: You may be surprised to know that coconut milk does not have a strong coconut flavor and will not alter the taste of this dish.
Chicken broth: is added for extra flavor and to thin out the consistency of the sauce.
Shallots and garlic: When sauteing, these aromatic are infused into the sauce enhancing the depth of flavor making it even more delicious.
Prepping Asparagus
When using asparagus in your dishes, you should always do the following:
- Remove any spears that are bruised
- Wash under cool water
- Take one spear and bend it until it naturally snaps. This natural breaking point separates the flavorful end from the tough woody end then discard the tough end.
- Gather the remaining asparagus stalks. Then, use the snapped flavorful spear as a guide, align it with the remaining stalks, and in one fluid motion cut through the remaining stalks. This ensures that all the asparagus are cut at the perfect point leaving only the flavorful spears.
If you're interested in learning more about how to store asparagus to keep it fresh and flavorful longer, you can head over to our post on How Long Does Asparagus Last? You'll find valuable tips and tricks to extend its shelf life.
How to Make Shrimp and Asparagus Pasta Without Heavy Cream
Let's dive into step-by-steps instructions for making this easy shrimp and asparagus pasta dish.
- Follow the instructions on the pasta packaging. Cook until just 'al dente'. Set aside.
- De-vein shrimp and rinse under cold water. Then, lay shrimp on a prepared baking sheet lined with paper towels to absorb the moisture.
- Wash asparagus, dry it with paper towels, and trim. Set aside.
- Place skillet over low heat and add oil. When the oil is hot, add minced shallots and peeled whole garlic clove. Sauté for about 20 seconds or until fragrant making sure shallots and garlic do not burn.
- Pour in chicken broth and simmer for a couple of minutes.
- Add unsweetened coconut milk and bring to a gentle boil.
- REMOVE whole garlic clove.
- Add shrimp and cook for 3 minutes on one side.
- Flip the shrimp over and add about ½ to ¾ of the cooked pasta (DO NOT ADD ALL THE NOODLES).
- Using tongs, gently toss all ingredients until pasta is well coated. NOTE: The sauce may appear loose but do not worry because the longer the pasta sits it will absorb the liquid making the pasta nice and creamy.
Hint: You can use a braiser, a cast-iron skillet, dutch oven, or a nonstick skillet for this recipe.
Variations
Spice it up: Add red chili flakes to add a little kick.
Fresh herbs: Add fresh herbs such as basil or parsley to brighten the dish up even more.
Heavy cream: If you're not into coconut cream, feel free to use heavy cream to make it more decadent.
Veggie-rich: To make this dish veggie-rich, consider adding more of your favorite veggies (such as orange, yellow, or red bell peppers, sauteed mushrooms.
Protein-rich: Add chicken to add extra protein or instead of shrimp opt for sauteed or grilled chicken.
Storage & Reheat
If you have leftover and need to reheat, read below for suggestions.
Storage
Store any leftover in an airtight container with a tight fitting lid and place in the fridge for up to 2 days.
Reheat
To reheat, add the pasta to a saucepan and add a dash of water or coconut milk to loosen if needed and place over low heat until warm.
Top Tips
Keep these tips in mind for the best results.
- Cook your pasta noodles just until 'al dente' (they should still have somewhat of a bite).
- Add your favorite shaped pasta noodle if you're unable to find Pappardelle pasta (nests).
- When your cooked pasta that has been drained is sitting while you make the sauce, the noodles may become sticky making it difficult to add them to the sauce. In this case, moisten your hands with water this will cause the noodles to separate, and you will be able to add them to the sauce easier.
- Once the sauce has reached the right consistency and taste then add the cleaned raw shrimp to it as this will prevent overcooking NOT before.
- It's important to be mindful of the sauce to pasta ratio as the pasta will absorb the sauce the longer it sits. With that said, you will not need to add all the pasta to the sauce.
- Let the pasta sit for a couple of minutes before serving this will allow enough time for the pasta to absorb the sauce for a velvety and creamy texture.
- For a burst of brightness, squeeze a dash of fresh lemon juice at the end to bring the dish together.
- Sprinkle with fresh parmesan cheese for an extra flavor boost.
FAQs
Yes, you should absolutely peel and devein your shrimp first before cooking it in the pasta.
More Spring Recipes
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Shrimp and Asparagus Pasta (Without Cream)
Shrimp and Asparagus Pasta (Without Cream)Equipment
- 1 Braiser Cast iron skillet or Dutch oven,
- 1 Cutting board
- 1 Chef's knife for chopping shallots
- 1 Paring knife (or steak knife) for de-veining shrimp
Ingredients
- 1 cup asparagus (chopped)
- ½ lb shrimp (raw)
- 1 lb pappardelle pasta (nests)
- ¾ cup chicken broth (low sodium)
- 1.5 cup unsweetened coconut milk
- 2 teaspoon kosher salt (divided between sauce and shrimp)
- ½ teaspoon black pepper (garnish dish when it's done)
- 1 bulb shallot (minced)
- 1 clove garlic (kept whole)
- 2 tablespoon olive oil
Instructions
- Follow instructions on pasta packaging. Cook until just 'al dente'. Set aside.
- De-vein shrimp and rinse under cold water. Then, lay shrimp on a prepared baking sheet lined with paper towels to absorb the moisture.
- Wash asparagus, dry with paper towels and trim. Set aside.
- Place skillet over low heat and add oil. When oil is hot, add minced shallots and peeled whole garlic clove. Saute for about 20 seconds or until fragrant making sure shallots and garlic do not burn.
- Pour in chicken broth and simmer for a couple of minutes. Then, add unsweetened coconut milk and bring to a gentle boil. REMOVE whole garlic clove and discard. Add shrimp and cook for 3 minutes
- Flip shrimp and add about ½ to ¾ of the noodles (DO NOT ADD ALL THE NOODLES). Using tongs, gently toss all ingredients until pasta is well coated. NOTE: The sauce may appear loose but do not worry because the longer the pasta sits it will absorb the liquid making the pasta nice and creamy.
- Garnish with dried parsley and black pepper and a dash of freshly squeezed lemon juice over the top of the entire dish.
Notes
- Cook your pasta noodles just until 'al dente' (they should still have somewhat of a bite).
- Add your favorite shaped pasta noodle if you're unable to find Pappardelle pasta (nests).
- When your cooked pasta that has been drained is sitting while you make the sauce, the noodles may become sticky making it difficult to add them to the sauce. In this case, moisten your hands with water this will cause the noodles to separate, and you will be able to add them to the sauce easier.
- Once the sauce has reached the right consistency and taste then add the cleaned raw shrimp to it as this will prevent overcooking NOT before.
- It's important to be mindful of the sauce to pasta ratio as the pasta will absorb the sauce the longer it sits. With that said, you will not need to add all the pasta to the sauce.
- Let the pasta sit for a couple of minutes before serving this will allow enough time for the pasta to absorb the sauce for a velvety and creamy texture.
- For a burst of brightness, squeeze a dash of fresh lemon juice at the end to bring the dish together.
- Sprinkle with fresh parmesan cheese for an extra flavor boost.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Thanks for visiting! Please feel free to leave a comment