Shrimp & Asparagus Pasta

Written by on in Dinner

With it being summertime now, the last thing I want to do is stand in front of my oven or stove and cook hot food. So, I tend to cook foods that are quick to make while still being healthy. I think this is why I tend to make a lot of pasta dishes in the summer. Shrimp dishes, too! They’re both fast and easy to make.

Honestly, the longest part of the prep. for this dish is peeling the asparagus, but I might have enlisted the help of my kids to help speed-up the process. 🙂 If you have kids, I highly recommend having them help you. It gives them something to do and helps teach them autonomy, and it helps whoever is cooking this dish!

What’s your favorite summertime dish to make? Let me know in the comments below! Happy cooking!

Shrimp & Asparagus Pasta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Kosher salt and freshly ground black pepper
  • 12 oz. fettuccine
  • 1 lb. large shrimp, peeled and deveined
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 3 cloves garlic, finely chopped
  • 1/2 cup dry white wine (or chicken stock)
  • 1 bunch / 8 oz. asparagus, trimmed, halved, and shaved or thinly sliced lengthwise
  • 1 tsp. lemon zest plus 2 tablespoons juice

Directions

  1. Bring a large pot of salted water to a boil. Cook pasta until just al dente, 1 to 2 minutes shorter than package directions. Reserve 1/2 cup pasta water, then drain.
  2. Meanwhile, pat shrimp dry with a paper towel. Season with salt and pepper.
  3. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
  4. Add shrimp and cook, stirring occasionally, just until cooked through, 3 to 5 minutes.
  5. Reduce heat to medium-low. Add wine and simmer, stirring occasionally, until sauce begins to thicken, 1 to 2 minutes.
  6. Add asparagus, fettuccine, 1 tablespoon reserved pasta water, and remaining 2 tablespoons butter. Cook, stirring, until sauce thickens and begins to coat pasta. (Add 1 tablespoon of additional pasta water at a time, if needed, to help create a sauce.)
  7. Add lemon zest and juice, and toss to combine. Serve immediately.

 Original recipe can be found here. 

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