Careme

Ingredients

• Patagonia Pink Shrimp 16/20 (Previously Frozen), 1 lb 12 oz (about 3/4 lb) $8.99 (sale)
• Green Asparagus, 1 lb 1/2–1 lb (to taste) $5.99
• Organic Green Onions, 1 each 2 green onions $2.19
• Spice World™ Fresh Peeled Ginger Bag, 7 oz (optional) 1 tsp grated (optional, for a fresh zing) $3.99
• Kroger® Fresh Lemons bag, 2 lb (use 1–2 lemons) 1–2 lemons $4.99
• Organic Italian Parsley, each 1/4 cup chopped $2.49
• Pantry: spaghetti/linguine 8 oz —
• Pantry: olive oil 2–3 tbsp —
• Pantry: garlic 2 cloves, thinly sliced —
• Pantry: crushed red pepper flakes (optional) pinch —
• Pantry: salt, black pepper to taste —
• Pantry: Parmesan (optional) 2–3 tbsp —

Instructions

1. Bring a large pot of well-salted water to a boil.
2. Prep: Snap off woody ends of asparagus; cut into 2-inch pieces. Slice green onions (whites and greens separated). Chop parsley. Zest 1 lemon and juice it (about 2–3 tbsp).
3. Cook pasta: Boil 8 oz pasta until al dente. Reserve 3/4 cup pasta water, then drain.
4. Sear shrimp (stove): Pat shrimp dry. Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp, salt, and pepper; cook 60–90 seconds per side until just opaque. Remove to a plate.
5. Cook veg (stove): Reduce heat to medium. Add 1–2 tbsp olive oil, then asparagus and green onion whites. Sauté 3–4 minutes until crisp-tender. Add garlic (and optional 1 tsp grated ginger + pinch pepper flakes) for 30 seconds.
6. Make it glossy: Add 1/2 cup reserved pasta water, lemon zest, and 2 tbsp lemon juice. Simmer 30 seconds.
7. Toss: Add pasta and shrimp back in; toss 1 minute, adding more pasta water as needed for a light, silky sauce. Fold in parsley and green onion greens. Taste and adjust salt/lemon.
8. Serve: Optional Parmesan on top (keep it light).
9. Time tip: If your asparagus is thick, blanch it in the pasta water for 60 seconds before sautéing.