Lemon Asparagus Shrimp Pasta
Lemon Asparagus Shrimp Pasta is a vibrant and refreshing dish that combines succulent shrimp, crisp asparagus, and zesty lemon, creating a delightful meal perfect for any occasion. This easy-to-make recipe transforms simple ingredients into a stunning plate that bursts with flavor and color. Ideal for weeknight dinners or special gatherings, each bite will transport you to sunlit summer days. Experience the joy of sharing delicious food with loved ones while savoring the bright notes of garlic and citrus in every mouthful.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 8 oz fettuccine or spaghetti
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ¼ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- 1. Cook the pasta: Boil salted water in a large pot, add pasta, and cook until al dente according to package instructions. Drain and set aside.
- 2. Sauté garlic and asparagus: In a skillet over medium heat, warm olive oil. Add garlic and asparagus; sauté for about 3-4 minutes until fragrant and bright green.
- 3. Add shrimp: Incorporate shrimp into the skillet. Cook until they turn pink and opaque, about 2-3 minutes per side.
- 4. Add lemon juice and zest: Squeeze lemon juice over the shrimp mixture and stir in lemon zest to enhance flavors.
- 5. Combine: Toss cooked pasta with the shrimp and asparagus mixture in the skillet. Season with red pepper flakes, salt, pepper, and sprinkle with Parmesan cheese before serving.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg
Keywords: For added creaminess, consider stirring in a splash of heavy cream or mascarpone cheese. Feel free to swap asparagus for broccoli or snap peas for variety. Store leftovers in an airtight container for up to three days; reheat gently on low heat.