Creamy Shrimp, Asparagus & Tomato Skillet Pasta

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An easy dinner that still feels a little elevated

This is one of those dinners that comes together fast but still feels a little elevated.

You start your pasta, get your skillet heating, and by the time the pasta hits that halfway mark, everything else goes into the pan and finishes right along with it.

No juggling pans, no overthinking it, just a good, creamy skillet pasta that works.

What makes this one stand out

It’s the way it comes together.

Everything builds in one skillet, in the order that actually makes sense while you’re cooking. The tomatoes soften first, the asparagus keeps a little bite, and the shrimp cook right in the center of the pan so they stay tender.

Then the sauce pulls it all together, cream, cream cheese, and Parmesan, melting right into everything that’s already in the pan.

It fits into a real night

This isn’t a recipe where you’re standing there managing five things at once.

You use that first 7 minutes while the pasta cooks to:

mix your seasoning
finish your prep
get your skillet hot

Then once you start, it moves fast, about 7 minutes and it’s done.

Everything finishes at the same time, and you’re not trying to keep anything warm or reheat anything.

Creamy Shrimp, Asparagus & Tomato Skillet Pasta

Gari McMellon

A quick, one-skillet creamy shrimp pasta with asparagus and blistered tomatoes. The sauce comes together rich and glossy with cream, cream cheese, and Parmesan, creating a comforting, flavorful dish that’s perfect for an easy weeknight dinner.

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Prep Time 10

Cook Time 15

Course dinner, Main Course

Cuisine Italian, Mediterranean

Ingredients

12 oz fettuccine (recommended, or your favorite pasta) I only use unbleached pasta
1 pound shrimp, peeled and deveined
1 bunch asparagus, cut into 1-inch pieces
1 cherry tomatoes, halved
4-5 cloves garlic, minced
1 tbsp extra virgin olive oil
2 tbsp butter, divided
2 tsp onion powder
2 tsp garlic powder
2 tsp sweet paprika
1 tsp kosher salt
1/4 tsp white pepper
3/4 cup heavy cream
4 oz cream cheese
1 cups freshly grated Parmesan
Fresh basil, chiffonade optional
1/2 cup freshly grated Parmesan for topping

Instructions

1. Start the pasta and prep
Bring a pot of salted water to a boil and cook pasta according to package directions, about 14 minutes.
While the pasta begins cooking:
Mix together the seasoning blend (onion powder, garlic powder, paprika, salt, and white pepper)
Place a 12-inch cast iron skillet over medium-high heat to preheat
When the pasta reaches the 7-minute mark, begin cooking in the skillet.
2. Cook the vegetables
Add to the hot skillet:
1 tbsp olive oil
1 tbsp butter
Add cherry tomatoes and cook for 2 minutes, stirring occasionally.
Add asparagus and cook another 2–3 minutes, until bright green and slightly tender.
3. Add shrimp and seasoning
Push everything to the edges of the pan.
Add:
remaining 1 tbsp butter to the center
shrimp
Sprinkle the prepared seasoning blend evenly over everything.
Toss together and cook for about 1 minute, just until the shrimp begin to turn pink.
4. Build the sauce
Add garlic and stir for about 30 seconds, just until fragrant.
Add:
cream cheese
heavy cream
Parmesan
Stir until the cream cheese melts and the sauce becomes smooth.
5. Finish cooking
Let the skillet cook for another 3–5 minutes, stirring occasionally, until:
shrimp are fully cooked
sauce is slightly thickened
Taste and adjust seasoning if needed.
6. Combine with pasta
Drain the pasta and add it directly to the skillet.
Toss until fully coated in the sauce.
7. Finish and serve
Turn off heat and add fresh basil.
Top with additional Parmesan and serve immediately.

A 12-inch skillet gives enough space for even cooking without overcrowding

12 oz pasta gives the best sauce-to-pasta ratio

Use freshly grated Parmesan for a smooth, creamy sauce

Keyword comfort food, one-pot, quick, savory, shrimp

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