Shrimp, Asparagus, and Lemon Pasta
A quick shrimp pasta with asparagus, garlic, and lemon that fits March in Washington nicely by featuring peak asparagus and bright spring flavors.
- Total time: 30 minutes
- Servings: —
- Estimated total cost: $10-14 plus pantry pasta
- Calories per serving: —
Ingredients
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Kroger® Large Raw Shrimp Peeled & Deveined Tail Off12 oz $6.99
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Green Asparagus1 lb $1.99/lb sale
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Fresh Organic Lemon1 $1.29 each
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Garlic3 cloves $0.69 each
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Parsley2 tbsp chopped $1.29 each
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dried pasta (pantry)6-8 oz pantry
Instructions
Swipe a step aside or click its number when it’s done.
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Bring a pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1/2 cup pasta water, then drain.
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Trim 1 lb asparagus and cut into 2-inch pieces. Mince 3 garlic cloves, chop 2 tbsp parsley, and zest and juice 1 lemon.
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Pat dry 12 oz shrimp and season with salt and pepper.
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Heat 1 tbsp oil in a large skillet over medium-high heat. Cook shrimp for 1-2 minutes per side until just pink; remove to a plate.
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In the same skillet, add asparagus and cook 3-4 minutes until crisp-tender. Add garlic and cook 30 seconds.
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Add the drained pasta, cooked shrimp, lemon zest, half the lemon juice, and a splash of reserved pasta water. Toss until glossy and coated.
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Finish with chopped parsley and more lemon juice to taste. Serve immediately.
Want more detail? See the temperature guide.
Health: Lean protein, moderate calories, and plenty of vegetables; lighter than cream-based pastas.
Drink pairing: Pinot Grigio