Shrimp and Asparagus in Dill Sauce

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This is one of my favorite spring-time dishes. However, with the availability of frozen asparagus, it can be modified to enjoy year round. Editted to add: After receiving the first review of this recipe, I realized that I hadn't mentioned that we usually top this with fresh grated parmesan cheese. Yum! Hope you enjoy!

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Ingredients [?]

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  • add   1/2 lb asparagus
  • add   1 tablespoon butter
  • add   1 tablespoon olive oil
  • add   1 lb tub-shaped pasta
  • add   fresh ground black pepper
  • add   salt
  • add   1 lb medium shrimp
  • add   1 clove garlic
  • add   2 tablespoons extra-virgin olive oil
  • add   2 medium shallots
  • add   1/2 cup chopped fresh dill


  1. Bring a large pot of lightly salted water to a boil.
  2. Add the pasta and boil vigorously for the time recommended on the pasta package or until the pasta is tender.
  3. Meanwhile, heat the tablespoon of oil and the butter in a medium skillet until the butter melts.
  4. Add the shallots and cook until softened, about 2 minutes.
  5. Add the asparagus and cook until it loses its raw look, about 2 minutes.
  6. Add 1 cup of the pasta water, raise the heat to medium-high, and boil until the aspargus turns bright green, about 2 minutes.
  7. Add the garlic, dill and shrimp.
  8. Remove from the heat and stir in the additional olive oil, salt and pepper.
  9. Drain the pasta and toss in a serving bowl with the shrimp and asparagus.