• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 bunch asparagus, tough woody ends removed, peeled and cut into ½-inch pieces
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined, cut into 1/-inch pieces
  • 1 cup white wine
  • Salt and pepper
  • 1 pound calamarata (penne or other short pasta)

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  1. Bring a large pot of water to boil. Add the salt to the water after you cook the asparagus.
  2. Add the asparagus to the boiling water and cook for 3 minutes. Remove with a wire mesh strainer or slotted spoon and reserve.
  3. In a large skillet, over medium heat, sauté the onion in the olive oil until golden. Add the asparagus and sauté together for a few minutes and then add the shrimp. After another minute (longer if the shrimp is not pre-cooked), add the white wine. Add some salt and cook the combined ingredients over medium heat for two additional minutes.
  4. Cook the pasta until al dente (about 2 minutes less than package directions), and retain 1 cup of the cooking water. Drain the pasta and add it to the shrimp and asparagus. Cook together for 1 minute, adding the retained cooking water as needed to make sure the pasta is moist and well coated. Serve immediately.