I love the blend of flavors in my latest pasta carbonara that pairs tender shrimp with crisp asparagus. The golden olive oil gently sautés garlic, while creamy eggs mingle with Parmesan to coat the al dente spaghetti. This dish is fresh and inviting, one of my favorite shrimp with asparagus recipes.

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I recently tried my hand at making Shrimp Asparagus Carbonara and I have to say, it turned out to be a pretty rad twist on the classic pasta dish. I started off with 12 oz of spaghetti, letting it soak up all the flavors before I tossed in 1 lb of large shrimp that were neatly peeled and deveined.

Then, I added asparagus pieces cut into 2 inch pieces along with 2 tbsp of olive oil and 3 garlic cloves minced to perfection. The creamy base comes from whisking together 3 large eggs and 1 cup grated Parmesan cheese, with a sprinkle of salt, freshly ground black pepper, and even a pinch of red pepper flakes if you wanna kick it up a notch.

I love how this dish blends ideas for shrimp easy dinners with flavors that remind me of summer shrimp pasta and other shrimp with asparagus recipes. Its quick enough for a busy weekday but still packs a serious flavor punch.

Why I Like this Recipe

I really like this recipe because I’ve always loved how the shrimp gets perfectly tender and cooks super quick in the garlic olive oil.
I also like that the asparagus adds a fresh, crunchy texture that makes the dish feel lighter, even though it’s pretty creamy.
The creamy sauce, made from eggs and Parmesan, is just ideal – it’s rich and satisfying without being too heavy.
And lastly, I appreciate how easy it is to put together. Even when I’m in a rush on a busy weekday, I know I can whip up something really tasty without too much fuss.

Ingredients

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12 oz spaghetti: Provides carbohydrates for energy and acts as a tasty, reliable base.
1 lb large shrimp: Packed with protein and healthy omega-3 fats while adding a seafood punch.
1 bunch asparagus: Offers fibre, vitamins and antioxidants for a crisp, fresh flavor.
3 large eggs: Brings richness and protein, helping to create a silky, creamy sauce.
1 cup grated Parmesan cheese: Delivers a savory tang and extra protein, thickening the dish nicely.
Olive oil, garlic, salt and pepper: Essential seasonings that boost flavor and make every bite pop.

Ingredient Quantities

12 oz spaghetti

1 lb large shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2 inch pieces

2 tbsp olive oil

3 garlic cloves, minced

3 large eggs

1 cup grated Parmesan cheese

Salt, to taste

Freshly ground black pepper, to taste

A pinch of red pepper flakes (optional)

How to Make this

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1. Bring a large pot of salted water to a boil, then add the 12 oz spaghetti and cook until al dente; reserve 1 cup of pasta water before draining.

2. In a large skillet, heat 2 tbsp of olive oil over medium heat, then add the 3 minced garlic cloves and stir for about 1 minute until fragrant.

3. Add the 1 lb peeled and deveined large shrimp to the skillet. Season with salt and freshly ground black pepper (and a pinch of red pepper flakes if you like a bit of spice) and cook until they turn pink, about 2 minutes per side.

4. Toss in the asparagus pieces (from 1 bunch trimmed and cut into 2-inch pieces) and sauté with the shrimp for 3-4 minutes until they’re bright green and slightly tender.

5. In a separate bowl, whisk together 3 large eggs and 1 cup of grated Parmesan cheese, adding a little salt and pepper as well.

6. Add the cooked spaghetti to the skillet with shrimp and asparagus, tossing everything together so it all mixes well.

7. Remove the skillet from the heat and pour the egg and Parmesan mixture over the pasta, whisking quickly to avoid scrambling the eggs; slowly stir in some of the reserved pasta water to create a creamy sauce.

8. Taste the dish and adjust the seasoning if needed, then serve immediately while it’s all warm and creamy.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander for draining the spaghetti
3. Large skillet for cooking the shrimp and asparagus
4. Chef’s knife for mincing garlic and trimming asparagus
5. Cutting board to prep the ingredients
6. Mixing bowl for whisking the eggs and Parmesan
7. Whisk for blending the egg and cheese mixture
8. Measuring spoons to portion out olive oil and seasonings
9. Tongs or spatula for tossing the pasta and ingredients together

FAQ

Q: How do I know when the shrimp are done? A: They turn pink and curl up a bit so you know they're cooked. If they still look a bit grey then they need some more time.

Q: Can I use pasta instead of spaghetti? A: Yes, you can use other types of pasta but spaghetti works best cause it holds the sauce really well.

Q: Do I have to use red pepper flakes? A: No, theyre optional. Use them if you like your dish to have a little kick, but it wont be as much of a heat challenge if you skip them.

Q: Should the asparagus be pre-cooked? A: Its a good idea to sauté the asparagus for a few minutes before you mix it in so its still crunchy and doesnt overcook.

Q: Why do we mix raw eggs with the hot pasta? A: The eggs help create a rich, silky sauce that coats the pasta really well when it comes in contact with the hot noodles.

Shrimp Asparagus Carbonara Recipe Substitutions and Variations

Spaghetti: You could use fettuccine or penne instead. They cook up similar and works good in carbonara.
Shrimp: If you cant find shrimp, chicken breast strips or scallops are good replacements for a different taste experience.
Asparagus: Its ok to substitute with green beans or broccoli florets if asparagus isnt available.
Olive oil: You might swap in avocado oil or canola oil if you dont have olive on hand.
Parmesan cheese: Pecorino romano is a nice alternative with a similar salty tang.

Pro Tips

1. When boiling the pasta, be sure to reserve some of that starchy water cuz it helps bind the sauce together and makes it extra creamy when you mix it later.
2. Get your skillet off the heat completely before adding the egg and cheese mixture so you dont accidentally scramble the eggs; a quick stir off the heat works best.
3. Make sure you keep an eye on the garlic and shrimp – they cook fast so use a medium heat and stir frequently so the garlic doesnt burn and the shrimp stays nice and tender.
4. For the asparagus, dont overdo it; a few extra seconds in the pan can really bring out a crisp flavor, but you dont want it mushy so keep checking its texture.