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Creamy Lemon Butter Shrimp Pasta with Asparagus

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A quick and easy weeknight dinner featuring juicy shrimp, crisp asparagus, and a silky lemon butter sauce tossed with fettuccine pasta.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 bunch asparagus (about 1/2 pound), trimmed and cut into 2-inch pieces
  • 8 ounces fettuccine or linguine pasta
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup dry white wine (optional)
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Trim and cut the asparagus into 2-inch pieces. Peel and devein the shrimp if not already done. Mince the garlic and zest the lemon carefully, avoiding the bitter white pith. Set the lemon juice aside.
  2. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente (about 10-12 minutes). Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.
  3. In the boiling pasta water, blanch asparagus pieces for 2-3 minutes until bright green and just tender. Drain and set aside.
  4. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp in a single layer and season with salt, pepper, and red pepper flakes if using. Cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  5. Lower heat to medium. Add remaining 2 tablespoons butter. Toss in minced garlic and sauté for about 30 seconds until fragrant. Pour in white wine (or extra broth) and chicken broth, scraping up browned bits. Let simmer for 3-4 minutes to reduce slightly.
  6. Stir in lemon juice and lemon zest. Gradually add Parmesan cheese, stirring until melted and sauce is creamy. Add reserved pasta water a little at a time if sauce is too thick.
  7. Return shrimp and asparagus to the skillet. Toss in cooked pasta, mixing gently to coat evenly with sauce. Heat together for 1-2 minutes to meld flavors and warm through.
  8. Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped fresh parsley on top.
  9. Serve immediately while warm and creamy. Optionally add extra Parmesan or a lemon wedge on the side.

Notes

Reserve pasta water to loosen sauce instead of using heavy cream for a lighter texture. Avoid overcrowding shrimp in the pan to ensure proper searing. Blanch asparagus to keep vibrant color and crunch. Add Parmesan cheese off heat or on low to prevent grainy sauce. Fresh lemon juice and zest are key for brightness.

Nutrition

Keywords: shrimp pasta, lemon butter sauce, asparagus pasta, creamy pasta, quick dinner, weeknight meal, seafood pasta

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