Asparagus Shrimp Cream Pasta

A bright and creamy spring pasta featuring succulent shrimp, fresh asparagus, and sweet peas. This light yet indulgent dish is finished with salty bacon and Parmesan.

Ingredients

• 200 g pasta
• 200 g shrimp, peeled and deveined
• 100 g asparagus
• 50 g cherry tomatoes
• 50 g peas
• 2 slices bacon
• 2 cloves garlic
• 5-6 black olives
• 50 ml heavy cream
• 30 g Parmesan cheese
• to taste salt
• to taste black pepper
• to taste chili powder

Instructions

1. 1Clean and devein the shrimp

   

   Start by thoroughly cleaning the peeled shrimp. Use a sharp knife to carefully make a shallow slit down the back of each shrimp and remove the dark vein. This ensures a clean presentation and better texture for your finished pasta dish.

   Tip: Wipe the blade of your knife on a paper towel between each shrimp to easily remove and discard the veins.
2. 2Season the shrimp

   

   Place the cleaned and deveined shrimp into a bowl. Evenly coat them with salt, black pepper, and a dash of chili powder, then let them marinate for 20 minutes to absorb the flavors.

   Tip: Marinating ensures the shrimp are flavorful throughout, not just on the surface.
3. 3Prep the asparagus

   

   Take the fresh seasonal asparagus and trim the ends if necessary. Cut the stalks into small, diagonal pieces on a wooden cutting board to prepare them for sautéing.

   Tip: Since fresh seasonal asparagus is tender, there is no need to peel it before cutting.
4. 4Prepare the remaining ingredients

   

   Continue the prep work by slicing the cherry tomatoes in half. Next, mince the garlic cloves and thinly slice both the black olives and the bacon. Having all these ingredients ready before you start cooking makes the rest of the process smooth and effortless.

   Tip: Use a very sharp knife for the tomatoes to slice cleanly through the skin without crushing them and losing their juices.
5. 5Pan-sear the shrimp

   

   Heat a skillet over medium heat with a little oil. Carefully add the marinated shrimp to the pan and sear them until they turn opaque and lightly browned on the bottom. Flip them over with tongs to cook the other side, then remove them from the pan and set aside.

   Tip: Do not wash the pan after removing the shrimp! The flavorful bits left behind will serve as a delicious savory base for cooking the bacon and sauce.
6. 6Fry the bacon

   

   Using the same pan from the shrimp, add the sliced bacon pieces. Fry them over the heat until the fat renders out and the edges become beautifully crispy. Once the bacon is browned, you will toss in the minced garlic and sliced black olives, sautéing everything together until fragrant.

   Tip: Starting the bacon in a slightly cooler pan helps the fat render out slowly without burning the meat too quickly.
7. 7Sauté vegetables

   

   In the same pan used to fry the bacon and aromatics, add the sliced asparagus and halved cherry tomatoes. Sauté them over medium heat until they are just tender and fragrant.

   Tip: Sautéing the vegetables in the bacon fat adds a wonderful depth of flavor to the entire dish.
8. 8Combine and toss

   

   Add the pre-boiled pasta and cooked peas into the pan with the sautéed asparagus and cherry tomatoes. Toss everything together to combine, seasoning with salt and pepper as needed.

   Tip: Tossing the pasta with the vegetables ensures every noodle is coated with the flavorful pan drippings.

Storage & Reheating

Burn It Off

Frequently Asked Questions