Description
A quick weeknight dinner featuring perfectly cooked pasta, tender shrimp, and crisp asparagus tossed in a zesty lemon sauce.
Ingredients
- 8 ounces pasta (such as linguine or fettuccine)
- 1 pound shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to the package instructions. Once finished, drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
- Add the shrimp and asparagus to the skillet. Season with salt and pepper. Cook until the shrimp turns pink and the asparagus is tender, about 5-7 minutes.
- Combine the reserved pasta with the shrimp and asparagus in the skillet. Toss to mix well.
- Drizzle fresh lemon juice over the dish and toss again. Serve warm, garnished with fresh parsley.
Notes
Feel free to experiment with other vegetables or spices to customize the recipe.