Description
Shrimp and Asparagus Over Pasta is a quick and flavorful Italian-inspired dinner featuring tender shrimp, crisp-tender asparagus, garlic, lemon, and Parmesan tossed with pasta in a light buttery sauce. This easy weeknight meal combines fresh ingredients to create a vibrant seafood pasta dish, ready in about 30 minutes.
Ingredients
Pasta
- 12 oz linguine or spaghetti
Shrimp and Vegetables
- 1 lb large shrimp, peeled and deveined
- 1 lb asparagus, trimmed and cut into 1-inch pieces
Seasonings and Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup low-sodium chicken or vegetable broth
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ cup reserved pasta water, as needed
- 2 tablespoons fresh parsley, chopped
- Red pepper flakes, optional
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ¼ cup of the pasta water, then drain the pasta and set aside.
- Season the Shrimp: While the pasta cooks, pat the shrimp dry and season evenly with paprika, salt, and black pepper to enhance flavor.
- Cook the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, until they turn pink and are cooked through. Remove shrimp from the skillet and transfer to a plate to keep warm.
- Sauté the Asparagus: Add the remaining 1 tablespoon of butter to the skillet. Add the asparagus and sauté for 3–4 minutes until bright green and tender-crisp, preserving their crunch and color.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning, cooking for about 30 seconds until fragrant to infuse the dish with aromatic flavors.
- Simmer with Broth and Lemon: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Stir in the fresh lemon juice and lemon zest to brighten the flavors.
- Toss Pasta with Sauce: Add the cooked pasta and grated Parmesan cheese to the skillet. Toss everything together thoroughly, adding reserved pasta water as needed to create a light, glossy sauce that coats the pasta evenly.
- Return Shrimp to Skillet: Gently fold the cooked shrimp back into the skillet with the pasta and vegetables, warming them through without overcooking.
- Garnish and Serve: Sprinkle freshly chopped parsley and optional red pepper flakes over the top for added color and a hint of heat. Serve immediately for best taste and texture.
Notes
- Spaghetti, linguine, fettuccine, or penne all work well in this recipe, so use your favorite.
- Avoid overcooking shrimp; they are perfectly done once pink and opaque.
- For a creamier texture, incorporate ¼ cup heavy cream along with the broth in the sauce.
- Add cherry tomatoes or spinach to increase the vegetable content and add freshness.
- For a gluten-free version, substitute with your preferred gluten-free pasta.
- Store leftovers in the refrigerator for up to 2 days and reheat gently to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner, Pasta, Seafood, Quick Meals
- Method: Stovetop
- Cuisine: Italian-Inspired, Mediterranean
