Lemon Shrimp Asparagus Pasta

5 from 8 votes

Lemon Shrimp Asparagus Pasta is made with juicy shrimp, tender asparagus, and a tangy lemon sauce. It can be made both gluten and dairy-free!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 418kcal

Author: Olivia & Annie

Ingredients

8 ounces spaghetti pasta (gluten-free if necessary)
¾ teaspoon salt, divided
1 tablespoon olive or avocado oil
2 cloves garlic
1 lb raw shrimp (thawed, deveined, and shelled)
3 cups chopped asparagus
¾ cup parmesan cheese, grated or shredded (or nutritional yeast for dairy-free option)
Juice from one lemon
Fresh cracked black pepper, to taste

Optional Toppings:

Toasted almonds
Red pepper flakes

Instructions

Fill a large pot with water. Add ½ tsp salt to the water. Bring to a boil and add the pasta. Cook the pasta on medium-high according to package directions, or until the pasta is al dente. Do not overcook! When your pasta is ready, remove the noodles from the water.
Important step: reserve ½ cup of the pasta water and set it aside. We will add this later, the starch in the pasta water helps to create the sauce.
In a large skillet, add the olive oil and minced garlic. Let the garlic cook for 1-2 minutes over medium heat until it becomes fragrant and lightly brown.
Add the shrimp to the skillet and cook for 1-2 minutes on each side until pink and no longer translucent. The shrimp will cook quickly, watch closely to avoid overcooking it. Once the shrimp is cooked completely, remove it from the pan and place it on a plate to the side.
Next add the chopped asparagus to the skillet. Cook for about 4-5 minutes, until tender.
Add the cooked shrimp and cooked pasta to the skillet. Add the pasta water, fresh lemon juice, red pepper flakes, ¼ tsp salt, and parmesan cheese or nutritional yeast. Stir the pasta until the parmesan is melted and the pasta is fully coated with sauce.
Remove the pan from heat and serve while hot. Serve with salt and fresh pepper to taste. Top with additional parmesan or nutritional yeast, toasted almonds, and red pepper flakes if desired.

Notes

We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.

Nutrition