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Tender pasta, shrimp, bacon, and asparagus are tossed with garlic in a creamy sauce to make this irresistible shrimp asparagus pasta. This is a deceptively easy recipe, friends. While the directions look lengthy at first glance, I promise you that this is a quick and straightforward recipe.
To make this meal, you’ll start by cooking the pasta. While that’s going, steam the asparagus, and start the bacon and shrimp sizzling. Then make a quick sauce in the same pot you used for the bacon and shrimp, toss everything together there, and you’ll be sitting down to dinner in less than 30 minutes.
Shrimp and Bacon Recipes
Oh, how I love pairing shrimp with bacon! However, if the pairing doesn’t thrill you, this pasta will be deeeelicious however you make it.
Not a fan of shrimp? Feel free to skip it. Not in the mood for bacon? (Who are you??) It can also be skipped, just cook the shrimp in a bit of butter.
Don’t like either one? (Why are you even reading this recipe, my friend?!) Just love asparagus? Try roasted asparagus pasta, it’s fantastic without any meat at all.
If you do happen to love the bacon shrimp combo as much as we do, you’ll want to add this grilled shrimp, marinated in chipotle and lime, and wrapped in bacon to your must-make list. It is something I could very happily eat every single day.
And don’t miss the ultimate chopped salad! It combines crunchy bacon, garlicky shrimp, ripe avocado, juicy tomatoes, sweet corn, and creamy cheese, along with a generous handful of fresh parsley to brighten all of the flavors.
Shrimp Asparagus Pasta
You’ll need the following ingredients to make this recipe:
- bucatini, linguini, or thick spaghetti pasta
- bacon
- shrimp
- asparagus
- garlic
- heavy cream
- kosher salt
- black pepper
- Italian parsley
- Parmesan cheese
Bring a large pot of water to a boil. While the water is heating, slice the bacon. Cook the pasta, until it is tender and still a bit firm, about 9-12 minutes. Scoop out about a cup of the pasta cooking water and set aside before draining the pasta.
Shrimp and Asparagus
While the pasta is cooking, place the asparagus pieces in a glass bowl with 2 tablespoons of water. Loosely cover with a plate or lid. Microwave for 3 minutes and test for doneness. Continue cooking, just a minute at a time, until tender crisp. Remove from the microwave and drain the water. Set aside uncovered.
While the pasta is cooking, warm a large deep-sided Dutch oven over medium-high heat. Add the bacon and let it cook while stirring occasionally, for about 10-12 minutes, until it is done.
While the bacon starts cooking, rinse the shrimp. Pat dry using paper towels. When the bacon is almost done cooking and has about 4 minutes left, add the shrimp to the pot with the bacon. Stir to combine and spread out across the pan. Cook, stirring occasionally until the shrimp is opaque and pink, just 3-4 mintues.
Transfer the shrimp and bacon to a plate. Drain the grease from the pot or pot, leaving about a tablespoon of grease.
Shrimp Asparagus Pasta Recipe
Place the pot back over medium heat and add the garlic. Cook for about 1 minute, until fragrant. Carefully pour ½ cup of the reserved pasta water into the hot pot. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.
Add the cream, salt, and pepper to the pot and stir to combine. Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly.
Add the pasta to the pot with the sauce. Stir to coat the pasta with sauce. Add the shrimp, bacon, asparagus, and parsley to the pot and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese, if desired, before serving.
Bacon Asparagus Pasta
If pairing bacon and asparagus makes you smile, grab a fork, skip the plate, you are going to be eating this sauteed asparagus with bacon before it gets to the table.
And this garlicky bacon pasta includes a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes as a perfect match to the fresh flavor of asparagus.
Shrimp Asparagus Pasta with Bacon
Ingredients
- 8 ounces bucatini, linguini, or thick spaghetti pasta
- ½ cup reserved pasta water
- ½ pound bacon cut into 1-inch pieces
- 1 pound large shrimp peeled and deveined
- ½-1 pound asparagus ends trimmed, cut into 2-inch pieces
- 4 garlic cloves minced
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup fresh Italian parsley chopped small
- 2 ounces shaved or shredded Parmesan cheese OPTIONAL
Instructions
Cook the Pasta
- Bring a large pot of water to a boil. While the water is heating, slice the bacon. Cook the pasta, until it is tender and still a bit firm, about 9-12 minutes. Scoop out about a cup of the pasta cooking water and set aside before draining the pasta.
Steam the Asparagus
- While the pasta is cooking, place the asparagus pieces in a glass bowl with 2 tablespoons of water. Loosely cover with a plate or lid. Microwave for 3 minutes and test for doneness. Continue cooking, just a minute at a time, until tender crisp. Remove from the microwave and drain the water. Set aside uncovered.
Cook the Bacon and the Shrimp
- While the pasta is cooking, warm a large deep-sided Dutch oven over medium-high heat. Add the bacon and let it cook while stirring occasionally, for about 10-12 minutes, until it is done.
- While the bacon starts cooking, rinse the shrimp. Pat dry using paper towels. When the bacon is almost done cooking and has about 4 minutes left, add the shrimp to the pot with the bacon. Stir to combine and spread out across the pan. Cook, stirring occasionally until the shrimp is opaque and pink, just 3-4 mintues.
- Transfer the shrimp and bacon to a plate. Drain the grease from the pot or pot, leaving about a tablespoon of grease.
Finish the Recipe
- Place the pot back over medium heat and add the garlic. Cook for about 1 minute, until fragrant. Carefully pour ½ cup of the reserved pasta water into the hot pot. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.
- Add the cream, salt, and pepper to the pot and stir to combine. Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly.
- Add the pasta to the pot with the sauce. Stir to coat the pasta with sauce. Add the shrimp, bacon, asparagus, and parsley to the pot and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese, if desired, before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! I did scale it down for one person and it worked so well. I could have added more asparagus (didn’t measure this, so that’s on me). I expect to make this often. Thanks!
I’m so glad the recipe was a hit, Lisa!