Shrimp and asparagus pasta

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This easy healthy shrimp and asparagus pasta is deliciously lemony, fast, and uses only a handful of ingredients.

How to Make Shrimp Scampi Pasta:

How to Make Shrimp Scampi Pasta:
In a large pot, cook pasta according to package directions. Drain and set aside.

Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp-tender, stirring occasionally. Remove from pan.

In the same hot skillet, add 1Tbsp oil and 1 Tbsp butter. Once the butter is melted, add minced garlic, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 3 minutes per side).
return asparagus to the pan. Add 1/4 cup lemon juice, 2 Tbsp fresh parsley finely chopped, and stir to combine.
the heat and return pasta to the pan. Season with salt and pepper and drizzle with additional olive oil if desired.
Lightly sprinkle with grated Parmesan to serve.

How to Make Shrimp Scampi Pasta:

How to Trim Asparagus:
Asparagus ends are fibrous and must be removed before cooking. The fastest way is by snapping off the ends and wherever they snap is where the fibrous part ends. You can also use a vegetable peeler to remove fibrous ends.

Shrimp and asparagus pasta

This shrimp scampi pasta with asparagus is so juicy and flavorful. Every noodle is coated with amazing fresh flavor.

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Shrimp and asparagus pasta
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Shrimp and asparagus pasta

This easy healthy shrimp and asparagus pasta is deliciously lemony, fast, and uses only a handful of ingredients.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Shrimp and asparagus pasta
Servings: 4
Calories: 675kcal
Author: Luda huang

Ingredients

  • 1 lb spaghetti
  • 1 lb asparagus trimmed and cut into 2" pieces
  • 2 Tbsp butter divided
  • 2 Tbsp olive oil divided
  • 2 cloves garlic minced
  • 1 lb large shrimp peeled and deveined
  • 2 tsp Sea Salt divided
  • 1/4 tsp Black Pepper ground or to taste
  • 1/4 cup fresh lemon juice
  • 2 Tbsp fresh parsley finely chopped
  • Grated parmesan to serve

Instructions

  • In a large pot, cook pasta according to package directions. Drain and set aside.
  • Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp-tender, stirring occasionally. Remove from pan.
  • In the same hot skillet, add 1Tbsp oil and 1 Tbsp butter. Once the butter is melted, add minced garlic, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 3 minutes per side).
  • return asparagus to the pan. Add 1/4 cup lemon juice, 2 Tbsp fresh parsley finely chopped, and stir to combine.
  • the heat and return pasta to the pan. Season with salt and pepper and drizzle with additional olive oil if desired.
  • Lightly sprinkle with grated Parmesan to serve.

Nutrition

Calories: 675kcal | Carbohydrates: 91g | Protein: 41g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 301mg | Sodium: 2105mg | Potassium: 599mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1201IU | Vitamin C: 20mg | Calcium: 221mg | Iron: 6mg
675

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