Lemony Shrimp and Asparagus Spaghetti
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
All the fresh flavors you crave in one super-easy spaghetti.
Ingredients
12 oz. spaghetti
2 tbsp. butter
3 cloves garlic, minced
1 bunch asparagus, stalks trimmed and quartered
1 lb. large shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
1/4 c. freshly squeezed lemon juice
2 lemons, thinly sliced
1/4 c. grated Parmesan
2 tbsp. heavy cream
Instructions
In a large pot of salted boiling water, cook spaghetti until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and stir until fragrant, then add asparagus and cook until just tender, 4 to 5 minutes, then add shrimp and cook until pink, 3 minutes more. Season with salt and pepper. Add lemon juice, lemon slices, Parmesan, and heavy cream and let simmer, then add cooked spaghetti.
Toss until coated, then add pasta water until sauce is creamy.
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