Asparagus, Shrimp and Mushroom Pasta is a quick and easy pasta dish with roasted veggies. It’s satisfying but light — perfect for dinner anytime.
Happy Friday, everyone!
If you are looking for a fast, fresh and delicious meatless meal today, try this ultra-simple Asparagus, Shrimp and Mushroom Pasta. You won’t regret it.
Making this is simple. Seriously.
The veggies and shrimp are roasted in the oven before being toss with the pasta and a bit of pasta water. Seasoned simply with garlic, salt, pepper and a drizzle of lemon juice, if desired, this is too good not to share.
Did I mention how easy this is?
And it’s so good too. In fact, this was so good that every bit of it disappeared when I made it. Seriously.
I expected there to be enough leftovers that my son Will could take it for lunch to school the next day. No such luck. The kids and I devoured the dish. Every. Last. Bite. But I’m not complaining. I love when my kids love something I’ve made. And this pasta recipe? It’s a keeper.
Still, this would also make a delightful make-ahead lunch to pack for work or school. It can be eaten hot or at room temperature.
Asparagus, Shrimp and Mushroom Pasta
Asparagus, Shrimp and Mushroom Pasta is a quick and easy pasta dish with roasted veggies. It's satisfying but light.
Ingredients
- 1 lb raw extra large or jumbo shrimp, , peeled
- 1 lb fresh asparagus, , woody ends removed
- 2 cups sliced fresh mushrooms
- 2 tbsp olive oil
- 4 cloves garlic, , crushed
- salt and pepper, , to taste
- 1/2 lb pasta, , cooked according to package directions and reserving 1/2 cup of pasta water
- lemon wedges, (optional)
Instructions
- Preheat the oven to 400 degrees.
- Line a baking sheet with aluminum foil. Place the shrimp on top.
- Cut the asparagus into 1 1/2" pieces. Place onto the baking sheet. Add the mushrooms and garlic as well. Drizzle with olive oil and season with salt and pepper. Stir gently to combine.
- Slide the tray into the oven and bake for 10 minutes. Stir. Return to the oven and bake for an additional 8-10 minutes, until the asparagus is lightly browned and the shrimp are cooked through.
- Combine the cooked pasta with the veggies and shrimp and toss well to combine. Add pasta water and toss again. Season with salt and pepper.
- Serve immediately, with lemon wedges for squeezing over the pasta.
Andrea Adams
Saturday 3rd of September 2016
Great, but of course I cheated. Cooked the mushrooms over very high heat in a bit of oil & butter till really golden. Added asparagus for another few minutes till golden, stir frying all th time. Added butter as needed. Then added chopped garlic cloves( 4-5), lots of butter( maybe 3-4 T, ) and several T of lemon juice.and had my linguine cooking at the Same time on the side..threw the cooked pasta into the veg mix. Tossed with a lot of Parmesan to eat. Loved it, fresh and easy!!!! Will be doing this again & again for sure..
Amanda
Wednesday 6th of April 2011
Made this tonight for the fam- I knew it was a risk, but I told my mushroom-and-asparagus-hating husband to keep an open mind... and he liked it! Thanks for the recipe!
Sarah Caron
Wednesday 6th of April 2011
Amanda, you just made my day! So glad you liked it, and thank you so much for the comment!
fortycloves
Monday 4th of April 2011
We both seem to have shrimp and asparagus on the brain (http://www.fortycloves.com/2011/03/angel-hair-with-shrimp-and-asparagus.html) Love the addition of mushrooms in your recipe. I look forward to trying it!
Kate
Sunday 3rd of April 2011
I think pasta will make several appearance on our menu this week. It's such a quick fix.