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5 from 1 vote

Shrimp, Sun-Dried Tomatoes & Asparagus Bucatini Recipe in White Wine & Garlic Sauce

The flavors in this bucatini pasta are out of this world! Shrimp, sundried tomatoes, asparagus in a simple white wine and garlic sauce.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entrees, Pasta
Cuisine: Italian
Keyword: Seafood Recipes
Servings: 6 Servings
Calories: 2990kcal


  • 1 pound perciatelli or bucatini pasta (can substitute linguine)
  • ½ pound fresh asparagus trimmed and cut into 1-inch pieces
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves minced
  • 1 pinch crushed red chilli flakes
  • ¾ cup dry white wine
  • ¾ pound large shrimp peeled and deveined
  • 12 sun-dried tomatoes thinly sliced
  • ½ cup finely grated Parmesan cheese plus more for serving
  • ¼ cup packed chopped fresh flat-leaf parsley


  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente. During the last minute of cooking, add the asparagus. Drain the pasta and asparagus into a colander.
  • While the pasta is cooking, heat olive oil in a large skillet set over medium heat. Add garlic and red chili flakes and cook, stirring, for 1 minute. Pour in white wine and cook at a rapid simmer for 1 to 2 minutes. Add shrimp and simmer until just cooked through, 1 to 2 minutes. Add 12 thinly sliced sun-dried tomatoes, salt, and pepper.
  • Add the pasta and asparagus and toss with the shrimp and sauce. Add Parmesan cheese and parsley, and toss again. Serve immediately and top with additional grated Parmesan cheese.


Calories: 2990kcal | Carbohydrates: 372g | Protein: 157g | Fat: 81g | Saturated Fat: 18g | Cholesterol: 901mg | Sodium: 3521mg | Potassium: 2874mg | Fiber: 23g | Sugar: 28g | Vitamin A: 3620IU | Vitamin C: 58.8mg | Calcium: 1277mg | Iron: 22.3mg