Lemon Garlic Shrimp Pasta with Asparagus

Name: Lemon Garlic Shrimp Pasta with Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 12 oz Linguine or spaghetti; 1 lb Large shrimp, peeled and deveined; 1 tbsp Olive oil; 2 tbsp Unsalted butter; 4 cloves Garlic, minced; 1/4 tsp Red pepper flakes (optional); 1 lb Asparagus, tough ends trimmed, cut into 1-inch pieces; 1/2 cup Chicken or vegetable broth; 1/4 cup Fresh lemon juice (from 1-2 lemons); 1/4 cup Fresh parsley, chopped; Salt and black pepper To taste; 1/2 cup Reserved pasta water

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This delightful dish brings together the fresh flavors of spring in a light yet satisfying way. Plump shrimp are quickly sautéed with garlic and red pepper flakes, then tossed with al dente pasta, blanched asparagus, and a zesty sauce made from lemon juice, butter, and a hint of pasta water. It's a quick recipe that delivers impressive flavor, ideal for a weeknight dinner or a casual gathering.

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Lemon Garlic Shrimp Pasta with Asparagus

Prep Time15 min

Cook Time20 min

Servings4 servings

DifficultyEasy

Equipment

Large potLarge skillet

Instructions

1
Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.
2
While the pasta cooks, blanch the asparagus: add the asparagus pieces to the boiling pasta water for 2-3 minutes until bright green and crisp-tender. Remove with a slotted spoon and immediately plunge into an ice bath to stop cooking, then drain.
3
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
4
Reduce heat to medium, add butter to the skillet. Once melted, add minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
5
Add the cooked pasta, cooked shrimp, and blanched asparagus to the skillet. Toss to combine. If the sauce seems too thick, add some of the reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached. Stir in fresh parsley and season with salt and pepper to taste.
6
Serve immediately, garnished with extra fresh parsley if desired.

Nutrition

Calories550 kcal

Protein35g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before cooking to prevent excess water from diluting the sauce and to ensure a good sear.

What other vegetables can I add?

Cherry tomatoes, spinach, or snap peas would also work well in this dish. Add spinach at the very end to wilt, and cherry tomatoes can be added with the garlic to lightly soften.

How do I prevent the shrimp from becoming rubbery?

The key is not to overcook the shrimp. They cook very quickly, typically 2-3 minutes per side, until they turn pink and opaque. Remove them from the pan as soon as they are cooked through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.