Shrimp and Asparagus Pasta
This Shrimp and Asparagus Pasta is a bright, buttery weeknight dinner ready in about 25 minutes. Spaghetti is tossed with tender shrimp and crisp asparagus in a simple lemon and white wine pan sauce.
Servings: 4 servings
Ingredients
- 12 ounces spaghetti
- 1 pound large shrimp (50-60 count) peeled, deveined, tails removed
- 1 pound asparagus trimmed and cut into 1½” pieces
- 4 tablespoons (1/2 stick) salted butter divided
- 3 cloves garlic pressed or minced
- 1 shallot thinly sliced
- 1/2 cup dry white wine
- Zest of 1 lemon
- Juice of 1 medium lemon zest it before juicing!
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan plus more for serving
- Salt, black pepper, and red pepper flakes to taste
- Lemon wedges for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, pat shrimp dry and season lightly with salt.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate and keep warm.
- Add the asparagus to the skillet and cook 3 minutes, until bright green and tender-crisp. Add the shallot and garlic and cook 1 minute more.
- Pour in the white wine and simmer 2 to 3 minutes, scraping up any browned bits from the pan.
- Reduce the heat to low. Stir in the remaining 3 tablespoons of butter, the lemon zest, and the lemon juice until the butter is melted.
- Add the cooked pasta, shrimp, parsley, and Parmesan. Toss until coated, adding the reserved pasta water a splash at a time until the sauce lightly coats the noodles.
- Taste and season with salt, black pepper, and a pinch of red pepper flakes. Serve immediately with extra Parmesan and lemon wedges.
Notes
- Prep everything before you start. The dish moves fast once the shrimp hits the pan.
- Always reserve pasta water before draining. It's what turns the butter and lemon into a real sauce.
- Use a dry white wine you'd drink, like Sauvignon Blanc or Chardonnay. Skip cooking wine and sweet whites.
- No wine on hand? Substitute chicken or vegetable broth, or use some of the pasta water.
- Spaghetti can be swapped for thin spaghetti, bucatini, linguine, or cavatappi. Skip angel hair; it's too delicate.
- Don't overcook the shrimp. They're done at 1 to 2 minutes per side, when pink and just opaque.
- Asparagus should stay bright green and tender-crisp. Pencil-thin spears may need closer to 2 minutes.
- Leftovers keep in the fridge for up to 2 days. Reheat in a covered skillet over low heat with a splash of water or broth. Freezing is not recommended.
Nutrition
Calories: 621kcal | Carbohydrates: 72g | Protein: 41g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 224mg | Sodium: 455mg | Potassium: 807mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1484IU | Vitamin C: 10mg | Calcium: 243mg | Iron: 4mg
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