30 Minute Meals/ Fish and Seafood/ Main Dishes/ Pasta

Lemon Asparagus Pasta with Shrimp and Pistachios

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A bright dish of lemon asparagus pasta perked up with shrimp and crunchy pistachios. Ready in less than 30 minutes, this meal is perfect for adding some variety to busy weeknight comfort food!

Next, try these no-fail sheet pan shrimp fajitas with chipotle and lime!

[Jump to Recipe]

A large skillet filled with lemon asparagus pasta with shrimp and pistachios, set on a marble counter and ready to serve.

This dish combines so many wonderful things, it’s really no surprise that they come together into a delightful dinner.

Pasta? Yes. Shrimp? Yes. (Although you can easily leave those out for a vegetarian dish, or sub with a bit of mozzarella.) Lemon for a bit of zing? Yes. Crisp, bright asparagus? Yes. And then, for one last element of surprise and crunch, pistachios!

It only recently dawned on me that I’ve become slightly obsessed with pistachios. See: double chocolate pistachio cookies. This sugar snap pea salad with pistachios and buffalo mozzarella. And I’ve also been putting them in all kinds of other salads and pestos recently. They have such a wonderful flavor, yet are, I think, often unexpected. I like that. 🙂

And, back to that asparagus. SO HAPPY when asparagus comes into season. I buy it practically every time I grocery shop in the spring.

A bright green bunch of asparagus, trimmed and chopped on a cutting board.

So, this dish is delicious – pasta dressed lightly with lemon and olive oil, surrounded by asparagus, shrimp, fresh herbs, and pistachios. It also is cook-friendly – easy and quick to prepare. Plus, it deconstructs easily, if you have picky eaters who only want to eat some parts of it, or who want everything separated on their plates.

Ahem. (Yes, still highly choosy here, though getting a little better – maybe? – as we turn the corner to 3.)

How To Make Lemon Asparagus Pasta, Step by Step

So, the breakdown – you’ll need two pans. In one, cook the pasta. The other will handle everything else!

Sauté the shrimp, and briefly remove it from the pan to a plate. Now sauté the asparagus in the very same skillet.

Once the asparagus is tender enough to eat, which should take about 5 minutes, you’ll just add in the pasta, followed by, well, everything else.

See? Easy!

The process of making lemon asparagus pasta with shrimp, step by step.

In less than 30 minutes you can prep this delicious, light, fresh lemon asparagus pasta. Shrimp and pistachios keep things interesting for a delicious weeknight meal! #shrimppasta #asparaguspasta #weeknightmeals

What's for dinner?? I'm craving this bright lemon asparagus pasta with shrimp and crunchy pistachios. Especially since it's ready in under 30 minutes!Click To Tweet

Easy To Deconstruct

This process makes it very easy to just spoon out or transfer a small portion before you continue to add the rest of the ingredients. As you can see from our plates below, I decided to try the asparagus in Henry’s bowl, but didn’t even bother with the shrimp or pistachios.

Normally I’m all about exposure and encouraging and just putting it in front of him. But I knew those shrimp were definitely not going into my son’s belly that night, and honestly, they are just too delicious to waste. 🙂 Also, I knew that mixing in the suspicious interlopers would make him far more skeptical of the whole affair.

Three bowls of lemon asparagus pasta, two for adults and one for a child, set on a white table.

It was simple enough to put a small separate dish with pistachios on his placemat just to see. I don’t think it’s impossible that he’ll come around on pistachios, because he really adores cashews! Hope springs eternal, after all.

So, there you have it! A simple lemon asparagus pasta dolled up with plump shrimp, fresh herbs, and crunchy pistachios. Another weeknight hero here!

If you’ve tried this pasta or any other recipe on the blog, please remember to rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!

A large skillet filled with lemon asparagus pasta with shrimp and pistachios, set on a marble counter and ready to serve.

16 votes


Lemon Asparagus Pasta with Shrimp and Pistachios




Yield 3-4 servings

A bright shrimp pasta dish perked up with asparagus, lemon juice, and crunchy pistachios. Perfect for adding some interest to busy weeknights! 


  • 8 ounces (about 250 grams) pasta (I used farfalle)
  • 1 bunch (about 8 ounces or 250 grams) fresh green asparagus
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 12 ounces (340 grams) raw shrimp, peeled and deveined
  • salt and freshly-ground black pepper
  • juice of 1 lemon
  • 2-3 tablespoons fresh parsley, chopped
  • 2-3 tablespoons fresh basil, chopped
  • 3/4 cup shelled pistachios
  • grated Parmesan, for serving


  1. Bring a large pot of water to a boil. Add a generous pinch of salt and cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, trim the woody ends off the asparagus, then chop the spears into pieces 2-3” in length. Set aside.
  3. In a large skillet over medium heat, melt butter and olive oil. When the butter is completely melted, add garlic and saute for about 30 seconds, just until fragrant.
  4. Add shrimp to the skillet in an even layer, then season with salt and pepper. Cook shrimp for about 2 minutes on each side, just until they are opaque and no longer pink. Remove shrimp to a plate and set aside.
  5. Keep the pan over medium heat; if it looks dry, add an extra drizzle of olive oil. Add the asparagus, season with salt and pepper, and saute for 4-5 minutes. Add the cooked pasta and lemon juice, and stir to combine.
  6. Return the cooked shrimp to the pan, followed by the parsley, basil, and pistachios. Stir to combine, and remove pan from the heat. Serve right away, passing some grated Parmesan at the table, if desired.


Recipe inspired by this dish from Joy the Baker, which is what introduced me to the joy of combining of asparagus and pistachio, and is really quite lovely for another simple pasta dish that incorporates those two ingredients plus mozzarella.

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In less than 30 minutes you can prep this delicious, light, fresh lemon asparagus pasta. Shrimp and pistachios keep things interesting for a delicious weeknight meal! #shrimppasta #asparaguspasta #weeknightmeals


  • Reply
    Christine @ Happy Veggie Kitchen
    May 18, 2018 at 1:58 pm

    Big bowls of pasta with lots of yummy ingredients are my favorite dinners ever! And I LOVE the idea of making this as a veggie dish with mozzarella. Had to laugh reading about your strategies for feeding the toddler – I have an 18 month old and the new food skepticism is creeping in! Eek!

    • Reply
      Monica | Nourish and Fete
      May 18, 2018 at 2:00 pm

      Agreed on all counts, Christine!! Haha – I hate to say it but I’m pretty sure it was right around 18 months that he stopped eating everything and started to get super picky! On the bright side, he’s sloooooowly opening up to more things now, so I guess it really is all a phase! 🙂 Good luck w/ yours! xx

  • Reply
    Sasha @ Eat Love Eat
    April 17, 2018 at 7:52 pm

    Ok I love everything in this dish and it’s so perfect for spring! I need a bowlful right now!

    • Reply
      Monica | Nourish and Fete
      April 17, 2018 at 8:06 pm

      Thanks so much, Sasha! 🙂

  • Reply
    April 17, 2018 at 3:25 am

    I’m pretty much in love with everything in this dish! I’m not a huge fan of pistachios but I am definitely willing to give it a try with this dinner!

    • Reply
      Monica | Nourish and Fete
      April 17, 2018 at 5:47 pm

      Hi Marlee – you’re too kind! You could always just leave the pistachios to the side, too, and pass at the table if others want them. I suspect it would be great with pine nuts, too, or frankly even without a sub!

  • Reply
    April 16, 2018 at 3:44 pm

    This looks so pretty! Asparagus is one of my favorite vegetables, so I will be trying this out real soon since asparagus is in season!

    • Reply
      Monica | Nourish and Fete
      April 17, 2018 at 5:47 pm

      Yay! Asparagus is the best – I wish it could stay in season forever!

  • Reply
    Claire | The Simple, Sweet Life
    April 16, 2018 at 5:43 am

    Unfortunately I’m not able to eat shrimp, but my husband loves it and whips up a dish of it from time to time. I’ll definitely have to pass this one along!

  • Reply
    Nicoletta Sugarlovespices
    April 16, 2018 at 1:57 am

    No picky eaters around here, we love every single ingredient of your pasta dish and all together they are amazing. Spring flavors and colors!

  • Reply
    Carrie Ditton
    April 16, 2018 at 1:10 am

    This sounds wonderful! I love the addition of the pistachios. I would have never thought to add them into a pasta dish!

  • Reply
    April 15, 2018 at 10:21 pm

    Ah, so perfect for spring! Shrimp, asparagus, and pistachios. Lovely.

  • Reply
    Amy Nash
    April 15, 2018 at 9:11 pm

    I’ve been having a moment with pistachios lately as well! Although admittedly, more in ice cream form, lol. They sound delicious in this pasta though and I love shrimp because it’s so fast and easy to cook with!

  • Reply
    Jenni LeBaron
    April 15, 2018 at 5:07 pm

    This looks like a fantastic dish to serve as the months get a little warmer. There’s always something about crisp asparagus that makes me think of sunshine. Great dish!

  • Reply
    Ben Myhre
    April 14, 2018 at 2:44 pm

    What a bright, tasty looking dish. I, also, love pistachios. They are so good and I could eat them all day. Unfortunately, they are so expensive.

    • Reply
      Monica | Nourish and Fete
      April 14, 2018 at 2:48 pm

      That is true, especially pre-shelled – good thing a few go a long way! 🙂

  • Reply
    April 14, 2018 at 1:59 am

    You basically combined all of my absolute favorite flavors into one big dinner, served with one of my favorite foods – pasta. Did you climb into my brain and figure out my weekend cravings? I mean. DANG. I need this ASAP.

    • Reply
      Monica | Nourish and Fete
      April 14, 2018 at 5:40 am

      Haha — I’m so glad it sounds delicious to you! Hope it satisfies all those cravings and then some! 🙂

  • Reply
    Patti @ Patty Cake's Pantry
    April 13, 2018 at 4:21 pm

    You had my attention with the mention of shrimp and asparagus–two favorites around here. I love the addition of the pistachios. I never think to add nuts to my pasta dishes, but I frequently toss them into salads, vegetable side dishes, and into fried rice. This is an amazing recipe, and a great idea.

  • Reply
    dixya @food, pleasure, and health
    April 13, 2018 at 3:01 am

    this sounds like a lovely Spring lunch or dinner. i have been eating a lot of asparagus lately and sounds like it will go with pasta soon 🙂

  • Reply
    April 12, 2018 at 11:42 pm

    What a lovely and simple meal to enjoy this spring! I’m obsessed with asparagus at the moment so I love that you’ve incorporated in into the dish. I’ll have to switch the pasta to spaghetti squash or zoodles to fit my dietary needs but I’ll be adding this recipe to my meal plan for next week!

  • Reply
    Veena Azmanov
    April 12, 2018 at 9:20 pm

    This sounds so refreshing. I love adding asparagus to my pasta too. Lemon is definitely a nice touch. Must try this soon. Looks Yum!

  • Reply
    Alida | Simply Delicious
    April 12, 2018 at 2:45 pm

    Perfect Spring pasta. Your photos are gorgeous!

  • Reply
    April 12, 2018 at 2:13 pm

    I love everything about this. Shrimp, pasta, asparagus and pistachios. All favorites of mine! Always enjoy your beautiful photos, too!

  • Reply
    Marisa Moore
    April 12, 2018 at 2:03 pm

    This is seriously spring on a plate. Love it!

  • Reply
    Janette | Culinary Ginger
    April 12, 2018 at 1:08 pm

    This is the kind of dish I like to enjoy in the spring and summer months. Looks delicious and I’m loving the pistachios.

  • Reply
    Amy | The Cook Report
    April 12, 2018 at 12:35 pm

    This sounds like my perfect springtime meal. I love it!

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