Shrimp and Asparagus Pasta
This Shrimp and Asparagus Pasta is fresh, vibrant, and perfect for an elegant yet effortless weeknight dinner packed with garlic, lemon, and a hint of spice.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Zester or grater
- Knife and cutting board
- Tongs or pasta fork
Ingredients
- 8 oz spaghetti choose your favorite brand; whole wheat or gluten-free also work well
- 1 lb shrimp peeled and deveined, medium to large size is ideal
- 1 bunch asparagus trimmed and cut into 2-inch pieces, fresh and crisp for the best flavor
- 2 tablespoons olive oil extra virgin for maximum flavor
- 3 cloves garlic minced, brings a fragrant warmth to the dish
- 1 teaspoon red pepper flakes adjust according to your spice preference
- 1 lemon zested and juiced, adds a refreshing citrus brightness
- Salt and pepper to taste, essential for seasoning
- Parmesan cheese for serving, optional but highly recommended
- Fresh parsley chopped, for garnish, adds color and freshness
Instructions
Step 1: Cook the Spaghetti
- Bring a large pot of salted water to a boil. Add the 8 oz spaghetti and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining the pasta in a colander. Set aside.
Step 2: Prepare the Shrimp and Asparagus
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.
- Add the trimmed and cut asparagus to the skillet. Cook for 3-4 minutes, stirring occasionally, until they begin to soften but still have a bit of crunch.
Step 3: Cook the Shrimp
- Add the peeled and deveined shrimp to the skillet with the asparagus. Season with salt and pepper. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery quickly.
Step 4: Combine Pasta and Sauce
- Reduce the heat to low. Add the drained spaghetti to the skillet with shrimp and asparagus. Toss everything together, adding reserved pasta water a little at a time to help coat the pasta and create a light sauce.
Step 5: Add Lemon and Finish
- Stir in the lemon zest and juice, adjusting seasoning with additional salt and pepper if needed. Toss again to evenly distribute the fresh citrus flavor.
- Serve immediately topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a burst of color and freshness.
Notes
- Watch shrimp closely and remove from heat as soon as they turn pink to avoid rubbery texture.
- Cook asparagus until tender-crisp to maintain fresh texture and vibrant color.
- Reserve pasta water to help create a silky sauce and prevent dryness.
- Substitute shrimp with scallops or firm white fish for variation.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of water or broth.