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.
Pair this creamy shrimp and asparagus pasta with a Fresh Spring Mix Salad or this Easy Vegetable Salad and warm crusty bread for a complete and delicious dinner idea.
Serving Suggestions
Ingredients
Ingredient Notes
Prepping Asparagus
When using asparagus in your dishes, you should always do the following:
- Remove any stalks that are bruised
- Wash under cool water
- Bend one until it snaps and discard the end
- Take the good end of the one that snapped, and line it up with the other stalks then cut through those stalk in 'one go' then discard the bad ends.
If you're interested learning about the proper way to store your asparagus so it last longer head over to How Long Does Asparagus Last.
How to Make Shrimp and Asparagus Without Heavy Cream
Hint: I used a braiser but you can use a cast-iron skillet, dutch oven, or a nonstick skillet.
📖 Recipe
Equipment
- 1 Braiser Skillet, Dutch Oven
- 1 Cutting board
- 1 Chef's knife for chopping shallots
- 1 Paring knife (or steak knife) for deveining 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. 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.
Nutrition
Calories: 716kcal | Carbohydrates: 88g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1365mg | Potassium: 596mg | Fiber: 7g | Sugar: 6g | Vitamin A: 326IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 4mg
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