Careme

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced), 1 lb 12 oz (about 3/4 lb), thawed if needed, patted dry $7.99 (sale)
• Green Asparagus, 1 lb 8–10 oz, trimmed and cut into 1-inch pieces $2.99 (sale)
• Garlic 3 cloves, thinly sliced or minced $0.69 (reg)
• Pompeii® Lemon Juice 2 tbsp (plus more to taste) $2.50 (sale)
• Organic Ginger Root Optional: 1 tsp finely grated (adds a fresh lift) $3.77/lb (sale)
• Olive oil (pantry) 2 tbsp
• Butter (pantry) 1 tbsp
• Red pepper flakes (pantry) 1/4 tsp (optional)
• Dry pasta (pantry) 6 oz (spaghetti/linguine)
• Salt & black pepper (pantry) to taste
• Reserved pasta water (from cooking) 1/2 cup

Instructions

1. Bring a pot of salted water to a boil. Cook 6 oz pasta until al dente; reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp, season with pepper (and a small pinch of salt), and sear 60–90 seconds per side until just cooked. Remove to a plate.
3. Lower heat to medium. Add 1 tbsp butter, then garlic (and optional grated ginger + red pepper flakes). Cook 30–45 seconds until fragrant.
4. Add asparagus and a splash of pasta water. Cook 3–4 minutes until crisp-tender.
5. Add drained pasta, shrimp, lemon juice, and 1/4–1/2 cup reserved pasta water. Toss 1–2 minutes until glossy and lightly saucy. Taste and adjust lemon, salt, and pepper.
6. Serve immediately.