Freshen Up Your Weeknight Menu with Shrimp and Asparagus Pasta

February 26, 2024

Want to jazz up pasta night? Fresh asparagus and shrimp are a no-fail alternative to red sauce. 

Not only is it tastier, but it’s also a lot more filling and healthier!

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Prep Time:
25 mins

Total Time:
25 mins


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  • Kosher salt and freshly ground black pepper

  • 12 oz.


  • 1 lb.

    large shrimp, peeled, deveined, and tails removed

  • 4 tbsp.

    (1/2 stick) unsalted butter, divided

  • 3

    cloves garlic, finely chopped

  • 1/2 c.

    dry white wine

  • 8 oz.

    asparagus, trimmed, halved, and shaved or thinly sliced lengthwise

  • 1 tsp.

    lemon zest, plus 2 tablespoons juice


    1. Step 1

      Bring a large pot of salted water to a boil. Cook pasta until just
      al dente, 1 to 2 minutes shorter than package directions. Reserve 1/2 cup pasta water, then drain. 

    2. Step 2Meanwhile, pat shrimp dry with a paper towel. Season with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add shrimp and cook, stirring occasionally, just until cooked through, 3 to 5 minutes. Reduce heat to medium-low. Add wine and simmer, stirring occasionally, until sauce begins to thicken, 1 to 2 minutes. 
    3. Step 3Add asparagus, fettuccine,
      1 tablespoon reserved pasta water, and remaining 2 tablespoons butter. Cook, stirring, until sauce thickens and begins to coat pasta. (Add 1 tablespoon of additional pasta water at a time, if needed, to help create a sauce.) Add lemon zest and juice, and toss to combine. Serve immediately.
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