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Asparagus, Shrimp and Mushroom Pasta

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.

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.

This was so good that it totally disappeared when I make it. Seriously.

I expected there to be enough leftovers that Will could take it for lunch to school the next day. No such luck. The kids and I devoured the dish. Every. Last. Bite.

Asparagus, Shrimp and Mushroom Pasta

Asparagus, Shrimp and Mushroom Pasta

Yield: 4 servings


  • 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)


  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with aluminum foil. Place the shrimp on top.
  3. 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.
  4. 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.
  5. 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.
  6. 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..


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!


Monday 4th of April 2011

We both seem to have shrimp and asparagus on the brain ( Love the addition of mushrooms in your recipe. I look forward to trying it!


Sunday 3rd of April 2011

I think pasta will make several appearance on our menu this week. It's such a quick fix.

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