Shrimp and Asparagus Fettuccine Recipe -
Shrimp and Asparagus Fettuccine Recipe
  • READY IN 50 mins

Shrimp and Asparagus Fettuccine

Recipe by  

"This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
  2. While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
  3. Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
  4. Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2010

This is a lovely lunch and it does not take long to make. I did substitute butter for the olive oil when cooking the shrimp, mostly because I wanted the taste of the butter in this dish.

Most Helpful Critical Review
Oct 05, 2010

Delicious concept, but hardly "healthy" as so many others have claimed. The 3/4 cup olive oil and 1 cup parmesan alone deliver a huge 225 fat grams per serving. I roasted the asparagus in 1 T of olive oil and used another 1 T of oil for the shrimp in a non-stick pan. Used 1/2 parmesan and 1/2 fat free feta to further reduce the fat and added 1/2 cup of sundried tomatoes. Very good. Would have given it 5 stars, but just too much fat without changing it up a bit.

Mar 30, 2010

real nice also try adding a shot glass or 2 of wine in when you add the asparagus back to the shrimp at the end of step 3

Apr 30, 2010

This was too bland for me. To save some time, I steamed the aspargus in the nuker (they come out soooooooo good). I sauteed the garlic in butter, then added the shrimp which I marinated for 1 hour with italian dressing (vinegar and oil based). Once all tossed together, I've added cajun seasoning and some pesto. This is a great dish and you can modify this to your taste buds.

May 03, 2010

I've made a variation of this for years. Additions are 4 sauteed anchovies (until they mush up) and one dried chili pepper soaked in 1 cup of boiling water, then chopped. It's delicious and no one can tell the anchovies are there. Everyone always asks for the recipe.

Feb 15, 2011

I cooked this a little bit differently than called for. I used smart balance instead of olive oil. I steamed the aparagus and addedit to the melted Smart Balance and garlic. I added the Old Bay Seasonings directly into this mixture of garlic, added cooked shrimp and then tossed in the noodles. I thought it was good.

May 03, 2010

my husband said that this was great tasting and i loved it as well. i agree that the cooking times are too long and only sauteed my asparagus about 5 minutes, then added the tips and only did these about 3 minutes. as i did the tips, i added 2 inches of anchovy paste and a tsp. of chopped jalapeno peppers to give it a little zing as other reviewers had mentioned. at this time i also added a half bag of fresh spinach and let it wilt. it all was very easy and very tasty and would be something i could make at the last minute as another reviewer indicated.

Apr 15, 2010

This would have been much better had I cooked it less. Don't follow the cooking time or else you will burn it. I will make it again.


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  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 681 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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