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Shrimp and Asparagus Pasta
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spring asparagus and sweet shrimp pasta - a fresh and seasonal favorite.
Ingredients:
  • 12 ounces spaghetti
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 pound medium-large uncooked shrimp (21/25 per pound)
  • 1 bunch medium-sized asparagus, tough ends removed, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup dry white wine
  • 3 tablespoons unsalted butter, divided
  • 1 lemon, juiced
  • For serving
  • 1/4 cup Parmesan, grated
  • 4 teaspoons flat-leaf parsley, chopped
  • 4 lemon wedges
Instructions:
  • Prepare the pasta water: Fill a large pot with generously salted water and bring it to a boil over high heat.
  • Cook the pasta in boiling salted water until almost al dente, about 10 minutes. Reserve 1 cup of pasta water before draining.
  • In a Dutch oven over medium-high heat, heat the olive oil. Sauté onions until softened, about 3 minutes. Add shrimp, asparagus, and garlic. Increase heat to high and cook until shrimp turns pink, about 4 minutes. Season with salt and pepper. Reduce heat to medium, add white wine and 2 tablespoons butter. Simmer for 2 minutes. Stir in lemon juice, season with more salt and pepper. Cook until asparagus is tender and shrimp is opaque, about 2 minutes.
  • Enhance the dish: Combine drained pasta with 1/2 cup reserved pasta water and 1 tablespoon butter in the pan. Cook while stirring to coat pasta with pan ingredients. Cook for 1 to 2 minutes until pasta is tender yet firm. Add more pasta water if needed for a saucy consistency. Season with salt and pepper to taste.
  • Divide the pasta among four plates, garnish with Parmesan and parsley, and serve with a side of lemon wedge. Enjoy! Remember to rate the recipe below!

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