Cooking Lucid
Lemon Garlic Butter Shrimp with Asparagus
A light yet flavorful pasta dish featuring succulent shrimp, tender asparagus, and a bright lemon-garlic butter sauce.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Pasta
- 8 oz linguine or fettuccine
- 1 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 3 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/4 cup low-sodium chicken broth
- Juice of 1 lemon
- 4 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
- Red pepper flakes (optional, for a little heat)
Instructions
- 1
Cook Pasta
Cook the linguine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.
- 2
Sauté Shrimp and Asparagus
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and just cooked through. Remove shrimp from skillet and set aside.
- 3
Cook Asparagus and Garlic
Add the asparagus pieces to the same skillet and cook for 3-4 minutes until crisp-tender. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- 4
Make Sauce
Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute. Stir in the chicken broth, lemon juice, and butter. Whisk until the butter is melted and the sauce is slightly emulsified.
- 5
Combine and Serve
Return the cooked shrimp and drained pasta to the skillet. Toss everything together with the sauce, adding a splash of reserved pasta water if needed to reach desired consistency. Stir in the fresh parsley. Season with salt and pepper to taste. Serve immediately.
Nutrition per serving: 550 cal · 40g protein · 50g carbs · 22g fat · 5g fiber
