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Small cast iron skillet of shrimp and asparagus pasta topped with shredded parmesan on a counter with asparagus and a bowl of cherry tomatoes
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5 from 3 votes

Shrimp & Asparagus Pasta

Shrimp & Asparagus Pasta ~ Perfect Summertime Pasta Dish Loaded with Cherry Tomatoes, Asparagus, Pasta and Parmesan Cheese!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 909kcal
Author: Julie Evink


  • 16 oz angel hair pasta
  • 2 Tbsp butter
  • 1 Tbsp Olive Oil
  • 3 garlic cloves minced
  • 1 lb shrimp peeled and deveined
  • 2 c. diced asparagus
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 12 oz can evaporated milk
  • 1 c. halved cherry tomatoes
  • 1 c. shredded Parmesan Cheese


  • Cook pasta according to package directions. In a large skillet melt butter; add oil, garlic, asparagus, salt and pepper. Saute 3 minutes. Add shrimp and saute an additional 3 minutes. Stir in evaporated milk. Boil and reduce heat. Simmer 3 minutes. Add tomatoes and pasta, stir then sprinkle with Parmesan cheese.



Serving: 1g | Calories: 909kcal | Carbohydrates: 95g | Protein: 64g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 353mg | Sodium: 2433mg | Potassium: 794mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1875IU | Vitamin C: 25.5mg | Calcium: 883mg | Iron: 7.4mg