Shrimp Asparagus Pasta is a light yet flavorful dish that’s perfect for a quick weeknight meal or an elegant dinner. The delicate sweetness of shrimp pairs beautifully with the tender, crisp asparagus, all tossed in a simple garlic and lemon sauce. With a hint of Parmesan and fresh herbs, this pasta dish is both refreshing and satisfying. Ready in under 30 minutes, it’s a go-to recipe for anyone who loves vibrant flavors and a balance of protein and veggies in their meals.
Ingredients:
- 12 oz pasta (linguine or fettuccine work well)
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- 1 lemon (juice and zest)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Cook the pasta in a large pot of salted water according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the asparagus. Sauté for about 3-4 minutes, until the asparagus is tender but still crisp.
- Add the minced garlic and red pepper flakes (if using) to the skillet and cook for 1 minute, stirring constantly.
- Return the shrimp to the skillet, then add the cooked pasta, lemon juice, and lemon zest. Toss everything together, adding reserved pasta water a little at a time to create a light sauce.
- Stir in the Parmesan cheese and fresh parsley, tossing to combine. Season with additional salt and pepper to taste.
- Serve the pasta hot, garnished with extra Parmesan and parsley if desired.
This dish is a bright and satisfying meal that’s perfect for spring or summer nights!
