Lemon Herb Shrimp and Asparagus Pasta
Lemon Herb Shrimp and Asparagus Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Shrimp and Asparagus
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 pound asparagus spears, woody ends trimmed, cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Herb Sauce
- 2 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon red pepper flakes, optional
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min
- 2
While the pasta cooks, pat the shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 3 min
- 3
Add the asparagus to the hot skillet and sauté for 4 to 6 minutes, or until tender-crisp. Remove the asparagus from the skillet and set aside.
⏱️ 6 min
- 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside with the asparagus.
⏱️ 4 min
- 5
Reduce the heat to medium. Add the unsalted butter to the skillet and let it melt. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 6
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan, until the sauce slightly reduces.
⏱️ 3 min
- 7
Add the cooked linguine, cooked shrimp, and asparagus back to the skillet with the sauce. Add the lemon zest, chopped fresh parsley, chopped fresh dill, and grated Parmesan cheese. Toss everything together until well combined, adding a splash or two of the reserved pasta water if the sauce seems too thick.
⏱️ 3 min
- 8
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra grated Parmesan cheese and a fresh lemon wedge if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Shrimp and Asparagus Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1 tablespoon kosher salt, for pasta water
For the Shrimp and Asparagus
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 pound asparagus spears, woody ends trimmed, cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Herb Sauce
- 2 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon red pepper flakes, optional
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, pat the shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 3 min - 3
Add the asparagus to the hot skillet and sauté for 4 to 6 minutes, or until tender-crisp. Remove the asparagus from the skillet and set aside.
⏱️ 6 min - 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside with the asparagus.
⏱️ 4 min - 5
Reduce the heat to medium. Add the unsalted butter to the skillet and let it melt. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 6
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan, until the sauce slightly reduces.
⏱️ 3 min - 7
Add the cooked linguine, cooked shrimp, and asparagus back to the skillet with the sauce. Add the lemon zest, chopped fresh parsley, chopped fresh dill, and grated Parmesan cheese. Toss everything together until well combined, adding a splash or two of the reserved pasta water if the sauce seems too thick.
⏱️ 3 min - 8
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra grated Parmesan cheese and a fresh lemon wedge if desired.
⏱️ 2 min