clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp Pasta with Roasted Asparagus and Tomato Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Mirna Pena
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x


Spicy shrimp, oven-roasted asparagus, and tomato chunks with an olive oil, garlic, and lemon zest sauce. Sprinkle some shredded parmesan cheese on top for added flavor!



For the Veggies:

  • 1 asparagus bunch
  • 23 medium roma tomatoes
  • 1 lemon – zested

For the shrimp:

  • 1 lb raw shrimp
  • 1 teaspoon of garlic powder 
  •  1 teaspoon of onion powder
  •  1 teaspoon of paprika
  • 1 teaspoon pepper flakes
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper

Pasta & Sauce:

  • 250 Grams spaghetti noodles (about 1/2 a package)
  • ½ cup (or a whole head) of minced garlic
  • 3/4 cup olive oil good quality
  • ¾ cup reserved pasta water
  • Shredded parmesan cheese  for topping (optional)


For the Veggies:

  1. Wash and prep all the veggies. Cut down the woody ends of the asparagus and dice your tomatoes into a medium to large dice.
  2. Sprinkle the zest of 1 lemon, 1 teaspoon of salt and pepper to the asparagus
  3. 1 teaspoon of salt and pepper to the tomatoes.
  4. Roast/bake at 400 degrees Fahrenheit 
    • 15 minutes for the asparagus
    • 20-25 minutes for the tomatoes

 For the Shrimp:

  1. Season the shrimp with the garlic powder, onion powder, paprika, pepper flakes, salt, and. pepper.
  2. To a frying pan on medium-low to medium heat, add about 1-2 tablespoons of vegetable oil (or oil of choice).  Cook approximately 2 minutes per side or until pink all the way through.

For the Pasta & Sauce:

  1. Cook the spaghetti noodles according to the package instructions. Make sure to salt the water.
  2. In a separate pan, on low heat, add the olive oil and minced garlic. When it starts to bubble keep a close eye on it to make sure the garlic isn’t burning.
  3. Move or stir around every minute or so. After about 10 minutes add 3/4 cup of the pasta cooking water. Let that come back up to a simmer.
  4. Add your pasta to the garlic sauce. Toss to coat.

Putting it together:

  1. To your pasta add the asparagus, tomatoes, and shrimp. Toss to combine. turn off heat.
  2. Top it with a sprinkle of grated parmesan cheese, totally optional.
  3. Plate and enjoy!


  • Shrimp tail on or off, it’s personal preference. Do what you like best! The rest of the shrimp shell should be removed if you are buying whole shrimp.
  • Start with raw shrimp. Buying pre-cooked shrimp will just over cook in the pan. You can do pre-cooked shrimp if you don’t plan on seasoning it and toss in at the end when combining all ingredients, just to warm up.
  • This could be made vegan by not adding the shrimp. The chunky tomatoes and crunchy asparagus do really well on their own with this pasta.