Shrimp Asparagus Pasta Lemon (Printable Version)
Pasta combined with shrimp, asparagus, and lemon creates a vibrant, satisfying and easy weeknight meal.
# Ingredients:
→ Pasta
01 -
225 grams pasta, such as fettuccine or linguine
→ Seafood
02 -
450 grams large shrimp, peeled and deveined
→ Vegetables and Aromatics
03 -
1 bunch asparagus, trimmed and cut into 2.5 cm pieces
04 -
3 garlic cloves, minced
05 -
1 lemon, juiced and zested
06 -
15 grams fresh parsley, chopped, for garnish
→ Pantry and Seasoning
07 -
60 millilitres olive oil
08 -
0.5 teaspoon red pepper flakes, optional
09 -
Salt, to taste
10 -
Black pepper, to taste
→ To Finish
11 -
Grated Parmesan cheese, for serving (optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 120 ml of pasta water, then drain.
02 -
In a spacious pan, heat half the olive oil over medium heat. Add shrimp, season with salt and pepper, and cook for 3–4 minutes until pink and cooked through. Remove shrimp and set aside.
03 -
In the same pan, add the remaining olive oil. Add asparagus and sauté for 3–4 minutes until bright green and just tender.
04 -
Stir in minced garlic and red pepper flakes. Cook for 1 minute, stirring, until fragrant.
05 -
Return shrimp to the pan, add lemon juice and zest, and mix thoroughly. Add cooked pasta and toss to combine evenly.
06 -
If needed, gradually incorporate reserved pasta water to achieve a silky sauce.
07 -
Taste and adjust with additional salt, pepper, or lemon juice as required.
08 -
Transfer to serving plates, garnish with chopped parsley, and top with grated Parmesan if desired. Serve immediately.
# Notes:
01 -
Reserve some pasta water to help emulsify the sauce and bring the components together.