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    Home » Recipes » Pasta

    Asparagus Spaghetti with Prawns

    Published: Jun 15, 2021 by Alessandra · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This spaghetti with Sauteed Asparagus and Prawns can be on your table in just 30 minutes. A fresh, light and full of flavor first course.

    A view from above Asparagus Spaghetti with Prawns in a white dish with a fork. It is garnished with asparagus and prawns.

    A perfect recipe for both a special occasion and your weekly menu thanks to the speed of preparation.

    If you like easy pasta recipes like this one, then you’ll love Spaghetti with italian Friggitelli Peppers and Peppers Pasta with Balsamic and Almonds

    I also love Spaghetti with Aubergine and Anchovies and Zucchini Pesto Tagliatelle

    Are you looking for more asparagus recipes? Have a look at my Asparagus and Cheese Tart and a delightful Asparagus Risotto

    A view from above of 3 plates of Asparagus Spaghetti with Prawns. They are served with asparagus and prawns on top
    Jump to:
    • What makes this recipe great
    • Ingredients
    • Instructions
    • Substitutions & Variations
    • Storage
    • Expert tips
    • Frequently asked question
    • Recipes you might enjoy:
    • Recipe

    What makes this recipe great

    • Just a handful of easy ingredients
    • Packed with protein
    • Perfect for a light lunch, easy dinner
    • It's keto, low-carb, paleo and gluten-free

    Ingredients

    • Spaghetti: You could also use linguine instead of spaghetti but I wouldn't recommend using any short pasta shape.
    • Prawns: I prefer using whole and raw prawns, when possible. It's important to choose them from a sustainable source. I try to avoid frozen prawns
    • Asparagus: fresh is best
    • Wine: Use a dry white wine, it adds flavor to the dish

    See recipe card for quantities.

    Instructions

    How to cook asparagus: remove the white part, separate the stems from the tops and keep them aside

    Peel the hardest part of the stems and cut it into rings. Chop the shallot and sauté it over low heat. Add the asparagus and cook for a few minutes or until tender, adding a few tablespoons of water, if necessary. Salt

    Pour the cooked asparagus into another narrow container and reduce to cream with an immersion mixer, adding a little pasta cooking water, until you get a cream.

    Make a delicate incision on the back and devein to remove the sandiest part, without removing the shell.

    Heat oil in a saucepan over medium-high heat, then add the garlic, chili flakes and saute until golden brown. Pour the shrimp tails with the shell and after a minute the wine that you will let evaporate. Season with salt and turn off.

    Brown the asparagus tips for a few minutes. Season with salt.

    Cook the spaghetti.

    Transfer the asparagus cream to the non-stick pan. Drain the pasta, retaining a little of the cooking water, transfer to the pan with the cream, add the prawns and mix to mix the ingredients well. If necessary, add a few tablespoons of cooking water kept aside.

    Add the asparagus tips and a little lemon zest (optional).

    A view from above Asparagus Spaghetti with Prawns on a fork in a white dish. It is garnished with asparagus.

    Substitutions & Variations

    • Pasta - we recommend opting for a long variety, such as spaghettini, linguine or fettuccine.
    • Prawns - you can choose peeled and deveined prawns.
    • Asparagus - asparagus can be replaced with green beans
    • Spicy - adding chili pepper flakes is optional

    Storage

    The Asparagus Spaghetti with Prawns is best eaten immediately: If you have any leftovers, you can keep them in the refrigerator in a tightly sealed container or covered with plastic wrap. They can be reheated in a pan over medium heat with a little extra olive oil.

    Freezing is not recommended.

    A close up of Asparagus Spaghetti showing a prawn on top

    Expert tips

    Don't forget to reserve some of the pasta cooking water. It contains starches that help the pasta create the sauce.

    Do not remove the shell which will release its flavor and keep the prawn softer during cooking.

    Use good quality prawns in this dish. I prefer using whole and raw prawns, when possible. I peel and devein them by myself, the texture is much better than the already peeled. If using frozen prawns thaw overnight and dry before cooking.

    I always use a dry white wine for making prawn spaghetti.

    Serve the pasta straight away!

    A view from above of 3 plates of Asparagus Spaghetti with Prawns. A glass of white wine and a little bowl with garlic aside

    Frequently asked question

    Can I use frozen prawn?

    I try to avoid frozen shrimp if I can, I find the texture of fresh prawns to be much better than the frozen ones. However, if that’s all you can find, absolutely use that.

    Can I use other seafood?

    Yes, you can use whatever you like. I suggest adding shrimp instead of prawn, it tastes similar

    Is asparagus and prawns pasta healthy?

    Yes, it’s a balanced meal. You can make it healthier using brown pasta.

    Can I freeze it?

    This fresh pasta doesn't stand up well to freezing.

    Is it gluten-free?

    Yes, absolutely you can choose gluten-free pasta.


    Recipes you might enjoy:

    • Salad with Blackberries, Tuna and Walnuts
    • Barley Salad with Watermelon
    • Mafaldine Pasta Salad with Feta Cheese
    • Pennoni with Mackerel, Artichokes and Saffron

    I'd like to know what you think. Also, if you make this recipe, be sure to tag me on Instagram! To stay updated with the newest recipes, follow me on Pinterest and join my email list.

    Recipe

    A view from above Asparagus Spaghetti with Prawns in a white dish with a fork. It is garnished with asparagus and prawns.
    Print Recipe Pin Recipe

    Asparagus Pasta with Prawns

    This spaghetti with Asparagus and Prawns can be on your table in just 30 minutes. A fresh, light and full of flavor first course.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: pasta
    Cuisine: Italian
    Servings: 4 people
    Author: Alessandra

    Equipment

    • vegetable peeler

    Ingredients

    • 350 gr Spaghetti
    • 500 gr. green asparagus
    • 12 shrimp tails with shell
    • 1 shallot
    • 1 clove of garlic peeled
    • extra virgin olive oil
    • 100 ml white wine
    • zest of half a lemon
    • chili pepper
    • salt

    Instructions

    • Start by cleaning the asparagus: remove the white part, separate the stems from the tops and keep them aside.
    • Peel the hardest part of the stems with a vegetable peeler and cut into rather thick slices. Chop the shallot and sauté it over low heat in a large non-stick pan with oil. Once ready, add the asparagus and cook for a few minutes or until tender, adding a few tablespoons of water, if necessary. Salt
    • Pour the cooked asparagus into another narrow container and reduce to cream with an immersion mixer, adding a little pasta cooking water, until you get a cream.
    • By making a delicate incision with a sharp knife on the back of the prawn, you can devein without removing the shell, which will release its flavor and keep the prawn softer while cooking.
    • Heat 4 tablespoons of oil in a saucepan over medium-high heat, then add the garlic, chili flakes and saute until golden brown. Pour the shrimp tails with the shell, and after a minute the wine that you will let it evaporate. Season with salt and turn off.
    • Heat a little oil in the pan used for the asparagus and brown the asparagus tips for a few minutes. Season with salt.
    • Meanwhile, cook the Spaghetti in a large pot of boiling salted water.
    • Transfer the asparagus cream to the non-stick pan. Drain the pasta, retaining a little of the cooking water, transfer to the pan with the cream, add the prawns and mix to mix the ingredients well. If necessary, add a few tablespoons of cooking water kept aside.
    • Add the asparagus tips a little lemon zest (optional) and serve.

    Notes

    Tips
    Don't forget to reserve some of the pasta cooking water. It contains starches that help the pasta create the sauce.
    Do not remove the shell which will release its flavor and keep the prawn softer during cooking.
    Use good quality prawns in this dish. I prefer using whole and raw prawns, when possible. I peel and devein them by myself, the texture is much better than the already peeled. If using frozen prawns thaw overnight and dry before cooking.
    I always use a dry white wine for making prawn spaghetti.
    Serve the pasta straight away!
    Storage
    The Asparagus Spaghetti with Prawns is best eaten immediately: If you have any leftovers, you can keep them in the refrigerator in a tightly sealed container or covered with plastic wrap. They can be reheated in a pan over medium heat with a little extra olive oil.
    Freezing is not recommended.

    More Pasta Recipes

    • Cheesy Broccoli Baked Pasta
    • Lemon Tagliatelle
    • Spaghetti with Tomatoes, Basil and Brie
    • Spaghetti with italian Friggitelli Peppers

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    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

    More about me →

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