One-Pot Spring Pasta with Shrimp and Asparagus

Chef Emma here, and this is the dinner I make when I want something that feels fresh and a little fancy—but I still need it to be weeknight-easy. Shrimp cooks lightning fast, asparagus brings that bright spring crunch, and the whole pot turns into a cozy lemony pasta you can scoop straight into bowls.

One-Pot Spring Pasta with Shrimp and Asparagus

A bright and easy one-pot pasta with juicy shrimp, tender asparagus, and a lemony garlic sauce. Perfect for spring dinners and busy weeknights.

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Ingredients Equipment Method Notes

Ingredients

  

• – 1 tablespoon olive oil
• – 3 tablespoons butter divided
• – 4 cloves garlic minced
• – 8 oz pasta shells, linguine, or penne
• – 3 cups chicken broth or seafood stock
• – 1/2 cup heavy cream or half-and-half
• – 1 tablespoon lemon zest
• – 3 tablespoons lemon juice about 1 lemon
• – 1 teaspoon salt start with 1/2 teaspoon if using salty broth
• – 1/4 teaspoon black pepper
• – 1 lb raw shrimp peeled and deveined (tails on or off)
• – 1 bunch asparagus trimmed and cut into 2-inch pieces (about 2 cups)
• – 1/2 cup grated Parmesan plus more for serving
• – 2 tablespoons chopped fresh basil or parsley optional
• – Optional: red pepper flakes to taste

Equipment

• – Large pot or deep skillet with lid
• – Cutting board and knife
• – Measuring cups and spoons
• – Tongs or wooden spoon
• – Microplane or zester (optional)

Method

 

1. Heat olive oil and 1 tablespoon butter in a large pot over medium heat.
2. Add garlic and cook 30 seconds until fragrant (don’t brown it).
3. Add pasta, broth, salt, and pepper. Stir and bring to a boil.
4. Reduce to a steady simmer. Cover and cook 8–10 minutes, stirring every couple minutes, until pasta is almost al dente.
5. Stir in asparagus and shrimp. Cover and cook 3–5 minutes, until shrimp turn pink and asparagus is tender-crisp.
6. Reduce heat to low. Stir in heavy cream, lemon zest, lemon juice, remaining 2 tablespoons butter, and Parmesan.
7. Taste and adjust seasoning. Add a splash of broth if you want it looser.
8. Finish with basil/parsley and optional red pepper flakes. Serve warm with extra Parmesan.

Notes

– Shrimp cook fast; pull the pot off the heat as soon as they turn pink to keep them juicy.
– If the sauce thickens too much after sitting, loosen with a splash of broth or water.
– Storage: Refrigerate leftovers up to 2 days. Reheat gently on low with a splash of broth.

CALORIES: 522
PROTEIN: 28g

I love that you don’t have to juggle multiple pans. One pot, simple ingredients, and a creamy (but not too heavy) sauce makes this a total family win—especially with a little Parmesan on top.

Summary

This One-Pot Spring Pasta with Shrimp and Asparagus cooks tender pasta, juicy shrimp, and crisp asparagus in one pot with lemon, garlic, and a creamy finish. It’s fast, flavorful, and perfect for spring dinners.

Nutrition Facts

Tips and Variations for One-Pot Spring Pasta with Shrimp and Asparagus

• Use large shrimp (like 21–25 count) so they stay juicy and don’t overcook.
• Add asparagus near the end so it stays bright green and tender-crisp.
• Want it creamier? Stir in a little cream cheese or extra Parmesan off the heat.
• Swap pasta shapes: shells, penne, or linguine all work—just keep an eye on cook time.
• Make it spicy: add a pinch of red pepper flakes with the garlic.

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