Shrimp Asparagus Pasta Lemon

Shrimp and asparagus pasta is my weeknight answer to a crave-worthy dinner that feels like a restaurant treat but comes together in under half an hour. The flavors are bright thanks to lemon and fresh herbs while the combination of tender shrimp and crisp asparagus means every bowl disappears fast around my table.

My first attempt at this pasta was on a Sunday when I was short on time but wanted something special and everyone asked for seconds It is a fast favorite

Ingredients

• Pasta: choose fettuccine or linguine for the perfect saucy bite Pick a good-quality pasta with a bit of chew
• Large shrimp: peeled and deveined for easy eating I look for shrimp that are pink and firm when raw with no strong smell
• Asparagus: look for stalks that are firm and bright green with tight tips for max freshness
• Garlic: freshly minced for its rich aroma
• Lemon juice and zest: for a bright pop Choose lemons that feel heavy for their size
• Olive oil: use extra virgin for a grassy peppery note
• Red pepper flakes: bring a whisper of heat completely optional
• Salt and pepper to taste: reach for flaky salt and fresh cracked pepper if you have it
• Fresh parsley for garnish: to add color and a light herbal lift
• Grated Parmesan cheese: optional but delicious for a creamy finish select a wedge and grate it yourself for best flavor

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil Stir in the pasta and cook until it is just tender with a slight bite Reserve some of the starchy pasta water before draining this will be liquid gold for your sauce

Sauté the Shrimp:

Heat half of the olive oil in a spacious skillet over medium heat Add the shrimp in a single layer and season well Flip after about two minutes and cook until opaque and pink another minute or so Remove shrimp to a plate to avoid overcooking

Cook the Asparagus:

In the same pan drizzle in remaining olive oil Toss in the asparagus and sauté for three to four minutes until they are bright green and just crisp-tender They should bend slightly but still have snap

Add the Garlic:

Lower the heat and sprinkle in the minced garlic and a pinch of red pepper flakes Stir constantly for about a minute until the garlic is fragrant but not brown

Combine Ingredients:

Tumble the cooked shrimp back into the skillet Add in the lemon juice and zest to coat everything with citrusy brightness Use a wooden spoon to stir and scrape up any flavorful bits stuck to the pan

Mix with Pasta:

Add the drained pasta right into the skillet Toss everything gently making sure to distribute the shrimp and asparagus throughout Splash in a bit of reserved pasta water at a time to create a silky light sauce

Adjust and Serve:

Taste and add more salt pepper or lemon juice if needed for balance Serve hot garnished with fresh parsley and a snow of grated Parmesan if you like

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The lemon zest is my secret weapon I never skip it because it brightens the entire dish One spring weekend my family and I all helped snap asparagus and it turned into a kitchen memory that brings smiles each time I make this

Storage Tips

Leftovers can be cooled quickly and kept in an airtight container in the fridge for up to two days For best quality drizzle with a touch more olive oil before reheating in a skillet on low heat This helps the pasta and shrimp stay moist and bright

Ingredient Substitutions

Swap asparagus with snap peas or green beans if asparagus is out of season You can also use chicken breast instead of shrimp for an equally hearty result Gluten free pasta works beautifully if you need a wheat free option

Serving Suggestions

Serve this pasta as a main course with a crisp green salad on the side and some crusty bread to soak up the extra lemony sauce It is also lovely as a dish for guests since it looks and tastes impressive without much fuss

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Cultural Note

Shrimp and asparagus pasta is a classic Italian style combination celebrating the bounty of spring and the coast Many southern Italian homes feature recipes like this one when wild asparagus appears at markets and the tradition of combining seafood and fresh vegetables is timeless

Recipe FAQs

→ Can I use frozen shrimp?

Yes, just be sure to thaw and pat them dry before cooking to prevent excess moisture.

→ Which pasta shapes work best?

Fettuccine, linguine, or spaghetti are excellent, but short shapes like penne or fusilli also work well.

→ How do I know when the shrimp are done?

Shrimp are ready when they're pink, opaque, and slightly curled; overcooking can make them tough.

→ Can I substitute another vegetable for asparagus?

Absolutely! Try snap peas, broccoli, or zucchini for a delicious twist on the dish.

→ What wine pairs well with this meal?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the bright lemon notes.