Creamy Lemon Shrimp Pasta with Roasted Asparagus
Zesty Creamy Lemon Shrimp Pasta with Oven-Roasted Asparagus
Ingredients:
12 oz fettuccine or spaghetti
1 lb large shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon lemon zest
2 tablespoons lemon juice
Salt and black pepper, to taste
1/2 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 400°F (200°C). Toss the asparagus with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.
Meanwhile, cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add shrimp, seasoning with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
In the same skillet, add garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, lemon zest, and lemon juice.
Add the cooked pasta, shrimp, and roasted asparagus to the skillet. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
Season with additional salt, pepper, and red pepper flakes if desired.
Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 560 kcal | Servings: 4 servings