Ingredients for Shrimp Asparagus Pasta Sauce
- Angel Hair Pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Chicken Bouillon Cubes
- 2 cups milk
- Swiss Cheese
- Parmesan Cheese
- 1 pound peeled and deveined shrimp
- 1 pound trimmed asparagus spears
- Fresh Mushrooms
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How to Make Shrimp Asparagus Pasta Sauce
- Cook 1 pound pasta according to package directions. Drain and set aside, reserving about 1/2 cup of pasta water.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour and 1 teaspoon of chicken bouillon granules until smooth. Cook for 1-2 minutes, stirring constantly, until bubbly.
- Gradually whisk in 2 cups of milk, stirring continuously, until the sauce comes to a simmer and thickens slightly. Reduce heat to low.
- Stir in 1/2 cup grated Parmesan cheese and 1/4 cup grated Pecorino Romano cheese until melted and smooth.
- Add 1 pound peeled and deveined shrimp, 1 pound trimmed asparagus spears, and 1 cup sliced mushrooms to the sauce. Cook until shrimp is pink and cooked through and asparagus is tender-crisp, about 3-5 minutes.
- If the sauce is too thick, add a little reserved pasta water to thin it to your desired consistency.
- Serve the sauce immediately over the cooked pasta. Garnish with extra Parmesan cheese and fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
9g
Fat
36g
Carbs
13g