Spicy Garlic Shrimp Pasta with Tomatoes & Asparagus is bursting with bold flavors. This easy seafood recipe is a complete meal in a bowl, and on the table in about 30 minutes. The homemade shrimp stock is simple to make and adds incredible flavor. Use quinoa pasta spaghetti to keep this a gluten free meal!
Shrimp size is determined by the number of shrimp per pound. For example, a label of 31/35 means there are 31-35 of these shrimp per pound
Shrimp cooks quickly, and overcooked shrimp is rubbery, so don't walk away!
I cook 31-35 shrimp for about 1 minute per side, and transfer to a bowl. With the residual heat, the shrimp will actually continue to cook a little and will be perfect.
I use quinoa pasta. But I’ve also made it with regular spaghetti, and it’s just as good.
Substitute other vegetables for asparagus
- Green beans – cooks in the same amount of time as asparagus
- Zucchini – add it about 5 minutes before tomatoes, so they don’t turn to mush
- Baby spinach – add with the tomatoes, as it wilts quickly