Shrimp and Asparagus Fettuccine

Shrimp and Asparagus Fettuccine

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Dewski 1

"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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50 m servings 517 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 92 Ratings

Most helpful positive review

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

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...

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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.

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

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 ...

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...

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 ...

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 t...

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.

Everyone loved this! It's fresh tasting, healthy, and colorful. Looks pretty enough to serve to guests but easy enough to prepare at the last minute. Try it with whole wheat linguine. Yum!

Very nice combination of flavors. It has a light and fresh flavor, and was quick and easy to make. I only cooked the asparagus for about 5 minutes before adding the tips and then cooked another ...

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