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Asparagus and Parmesan Shells

Abby Rice
Prep Time 5 mins
Cook Time 20 mins
Course Main Course, Main Dish
Cuisine American
Servings 4


  • 1 8 oz package pasta shells
  • 2 tbsp extra virgin olive oil
  • 1 small bunch of asparagus cut in 2 inch pieces
  • 2 shallots minced
  • 2 garlic cloves minced
  • 2 sprigs fresh thyme stems removed
  • 1/2 cup chicken or vegetable broth
  • 1/2 lemon juiced
  • 1 tbsp white wine vinegar plus more for serving
  • 1/2 cup reserved pasta water
  • 1/2 cup grated parmesan
  • salt and pepper to taste


  • Follow the directions on the box and cook pasta until al dente. Drain, reserving 1/2 cup of the pasta water. Set aside.
  • Heat the oil in a skillet over medium heat until hot. Add the asparagus and cook until slightly softened (about 3 minutes).
  • Add the shallots, garlic, and thyme. Cook for 1-2 minutes more, until fragrant.
  • Pour in the broth, lemon, and white wine vinegar. Simmer for 5-10 minutes until slightly reduced, stirring occasionally.
  • Add the pasta shells and parmesan in to the pan with the sauce. Stir in the reserved pasta water, starting with about 1 tbsp at a time until the cheese is melted and fully incorporated.
  • Season with salt and pepper.
  • Divide in to bowls and serve with an extra sprinkle of parmesan and a splash of white wine vinegar. Enjoy!
Keyword Asparagus, parmesan, shells