Linguine with Lemon-Garlic Shrimp and Asparagus

A delightfully savory Italian dish perfect for a pescatarian dinner, combining fresh shrimp, tender asparagus, and linguine in a light lemon-garlic sauce.

Total time: 35 min

Servings: 4

Calories: 420 per serving

Protein: 28g | Carbs: 50g | Fat: 12g

Ingredients

• 200g linguine pasta
• 250g large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 teaspoon red pepper flakes
• Salt to taste
• Black pepper to taste
• 2 tablespoons fresh parsley, chopped
• Grated Parmesan cheese for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and a pinch of salt, cooking until tender-crisp, about 4-5 minutes. Remove from skillet and set aside.
3. Add the remaining olive oil to the skillet and reduce heat to medium-low. Sauté the garlic until fragrant, about 1 minute.
4. Increase the heat to medium and add the shrimp, cooking for about 2 minutes per side or until pink and opaque.
5. Stir in the lemon juice and zest, red pepper flakes, and half of the parsley.
6. Add the cooked linguine and asparagus to the skillet. Toss to combine, adding reserved pasta water a little at a time until the sauce reaches the desired consistency.
7. Season with salt and black pepper to taste. Remove from heat.
8. Serve the pasta topped with the remaining parsley and optional Parmesan cheese.