Description
A delightful dish that balances rich flavors of shrimp and asparagus with the freshness of lemon and herbs.
Ingredients
- ½ lb spaghetti
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 garlic cloves, minced (about 1½ Tbsp)
- ¼ tsp red pepper flakes (optional)
- 1 lb large shrimp, peeled and deveined (16–20 or 21–25 count)
- 1¼ tsp fine sea salt, divided, plus more for pasta water
- ¼ tsp ground black pepper, or to taste
- 1 Tbsp lemon zest (from 1 large lemon)
- ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
- ⅓ cup fresh parsley, finely chopped
- Freshly grated Parmesan, for serving
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon of salt and 1 tablespoon of olive oil. Cook the spaghetti according to package directions until al dente. Drain the pasta, return it to the pot, and cover to keep warm.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add asparagus, season with ¼ teaspoon salt and ⅛ teaspoon pepper. Sauté uncovered for about 5 minutes, stirring occasionally, until crisp-tender. Remove from the pan and set it aside.
- In the same pan, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter melts, stir in the garlic and red pepper flakes, cooking for 1 minute while stirring frequently. Add shrimp in a single layer and season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Cook for about 1 minute per side or until shrimp turn pink and opaque. Do not overcook.
- Turn off the heat, and stir in lemon zest, lemon juice, and chopped parsley. Return the pasta and asparagus to the skillet, tossing everything until well coated. Serve immediately with freshly grated Parmesan on top.
Notes
For a creamy variation, add a bit of heavy cream after cooking the shrimp and garlic.
