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Spaghetti with Garlicky Shrimp, Asparagus, & Tomatoes

  • Author: Camille Styles


This Garlic Shrimp Spaghetti is My New Favorite Pasta for Summer. 


Units Scale
  • 1 box Barilla Whole Grain Spaghetti
  • 1/4 cup extra virgin olive oil, divided
  • 4 cloves chopped garlic
  • 12 ounces medium shrimp, shelled and deveined
  • 1 cup asparagus, sliced on the diagonal
  • 1 cup halved cherry tomatoes
  • 4 green onions, sliced lengthwise into long ribbons
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated Parmigiano Reggiano
  • 1/4 cup fresh basil


  1. Cook spaghetti one minute less than package directions. Drain; reserve 1/2 cup pasta water.
  2. Heat 2 tablespoons olive oil in large skillet over medium heat. Add chopped garlic, cook until softened.
  3. Increase heat to medium-high. Add shrimp, asparagus, tomatoes, and reserved pasta water; cook, stirring frequently until shrimp is cooked through and veggies are softened.
  4. Add cooked spaghetti and green onions; cook 2 – 3 minutes until heated through. Adjust seasoning with salt and pepper to taste.
  5. Remove skillet from heat. Add grated Parmigiano Reggiano, then drizzle with the remaining olive oil and garnish with whole basil leaves.