Description
This vibrant 20-Minute Lemony Shrimp Asparagus Pasta features tender shrimp sautéed with fresh asparagus, garlic, and a bright lemony sauce. Tossed with your choice of small shaped pasta and finished with Parmesan cheese and fresh basil, this quick and easy meal balances fresh, zesty flavors with satisfying textures — perfect for a weeknight dinner or when you crave a light, refreshing pasta dish.
Ingredients
Scale
Pasta
- ½ pound pasta (such as farfalle, fusilli, or other small shaped pasta)
Shrimp
- 1 pound peeled and deveined shrimp (defrosted if frozen, about 21-25 shrimp)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
Vegetables & Aromatics
- 1 pound asparagus (tough ends removed, sliced on an angle into ¼-to-½-inch pieces)
- 4-5 cloves garlic (minced)
- Pinch red pepper flakes (or more to taste)
Sauce & Garnishes
- 2 tablespoons extra virgin olive oil (divided)
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt (divided)
- ½ teaspoon ground black pepper (divided)
- 3 tablespoons fresh lemon juice
- â…“ cup grated Parmesan cheese (plus more for serving)
- ¼ cup fresh basil (thinly sliced)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Before draining, reserve ½ cup of pasta cooking water and set aside.
- Prepare Shrimp: Pat shrimp dry with paper towels and optionally remove tails. In a bowl, drizzle with 1 tablespoon olive oil, then season with ½ teaspoon lemon zest, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder. Toss to coat evenly and let sit for a few minutes; refrigerate if resting longer than 10 minutes (up to 30 minutes).
- Slice Asparagus: Remove tough ends from asparagus and slice diagonally into ¼-to-½-inch pieces.
- Cook Shrimp: Heat a large skillet over medium-high heat. Add shrimp in a single layer without overcrowding the pan, cooking about 2 minutes per side until browned and opaque. Remove shrimp to a plate once cooked. Cook shrimp in batches if needed.
- Sauté Asparagus: Add another tablespoon of olive oil to the skillet and stir in the asparagus pieces. Cook for about 1 minute until they start to soften.
- Add Garlic and Seasonings: Stir in minced garlic and cook, stirring occasionally, until garlic becomes lightly golden, about 1 minute. Add ½ teaspoon salt, ½ teaspoon lemon zest, and red pepper flakes. Pour in ¼ cup reserved pasta water and simmer until asparagus is tender, about 1 to 2 minutes.
- Combine Pasta & Sauce: Stir in fresh lemon juice. Add cooked pasta to the skillet along with the remaining tablespoon of olive oil. Season with ¼ teaspoon salt and a few grinds of black pepper. Toss pasta to coat in the sauce, then mix in grated Parmesan cheese. Add remaining reserved pasta water if the pasta seems dry.
- Reheat Shrimp and Add Basil: Return shrimp to the pan and stir for 30 seconds to warm through and combine flavors. Turn off the heat, then stir in fresh basil.
- Serve: Plate the pasta and garnish with additional Parmesan cheese and basil as desired. Enjoy immediately while warm.
Notes
- Use small-shaped pasta like farfalle or fusilli for best sauce adherence.
- Removing shrimp tails is optional but can make eating easier.
- Don’t overcrowd the pan when cooking shrimp to ensure proper browning.
- Reserve pasta water to help loosen the sauce and bind ingredients together.
- Adjust red pepper flakes to taste for desired spiciness.
- Fresh basil can be substituted with parsley if preferred.
- For a dairy-free version, omit Parmesan or use a vegan cheese substitute.