Shrimp Asparagus Pasta

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Shrimp Asparagus Pasta delivers fresh flavor with tender shrimp, seasonal vegetables, and a simple lemony sauce that makes dinner feel effortless.

Course Dinner

Cuisine American

Keyword asparagus, seafood pasta salad, shrimp pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 691kcal

Author Maike Corbett

Equipment

Ingredients

12 ounce spaghetti
4 tablespoons olive oil divided
4 tablespoons butter unsalted, divided
4 cloves garlic minced
2 medium red serrano chile finely chopped, use green if you can't find the red
1 pound asparagus chopped, woody ends removed
2 cups cherry tomatoes halved
1 pound shrimp peeled, deveined
½ cup white wine any white wine you have
1 large lemon juice + zest
salt and pepper to taste

Optional

Parmesan cheese
parsley chopped to serve

Instructions

Cook the spaghetti according to the package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons each of olive oil and butter over medium-high heat. Add the asparagus and sauté for 3 to 5 minutes until just tender. Stir in the tomatoes and cook for another 3 to 5 minutes until softened. Transfer the vegetables to a plate and set aside.
In the same skillet, add the remaining olive oil and butter. Add the shrimp, serrano chile, and garlic. Cook the shrimp for 2 to 3 minutes per side, or until pink and opaque (timing will vary depending on their size).
Reduce the heat to medium. Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol. Add the lemon zest and juice, then return the asparagus and tomatoes to the pan. Add the cooked spaghetti and toss to combine.
Serve immediately with grated Parmesan cheese and chopped parsley, if desired.

Nutrition