Lemon Shrimp & Asparagus Pasta

Lemon Shrimp & Asparagus Pasta

A lemony shrimp pasta dish that’s easy enough for a weeknight and elegant enough for a celebration.


  • 1/2 pound fettuccine, linguine or spaghetti
  • 2 tablespoons olive oil, divided
  • 1/4 red onion, sliced thinly
  • 1 large bunch asparagus (about 1 to 1 1/2 pounds), trimmed and cut into 1 1/2-inch pieces
  • 1/2 to 1 teaspoon crushed red pepper
  • salt and black pepper
  • 1/2 pound peeled and deveined medium shrimp (raw)
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 lemon, zested, zest reserved. Cut lemon in half. Juice one half and cut the other half into quarters for serving.


Cook pasta in salted water according to package directions. Reserve 1/2 cup of the cooking water when pasta is finished.

Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add red onion, asparagus, and red pepper along with 2 tablespoons water. Cover and steam for 2 to 3 minutes. Check to make sure the asparagus isn’t dry as you steam it. Uncover and cook until water is evaporated & asparagus is tender/crisp, about a minute or two longer. Remove asparagus and set aside.

Add the additional tablespoon of oil to the skillet. Add shrimp and cook until lightly browned on one side, turn and cook for about 30 seconds more until shrimp are just cooked through. Take the skillet off heat.

Add the asparagus back to the skillet, then add the drained pasta, butter, salt and pepper to taste, lemon zest and juice. Toss, adding the reserved water as needed.

Serve with the remaining lemon.


If there is any leftover, transform it by gently reheating. Add a little cream and Parmesan cheese.

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