Spring Pasta with Asparagus and Peas
shrimp / parmesan

Name: Spring Pasta with Asparagus and Peas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 4 oz Parmesan, grated; 3 cloves Garlic , minced; 3 stalks Green onions, sliced; 1 lb Asparagus, thin or thick spears; 8 oz Pasta, like fettuccine or linguine; 1 Tbsp Olive oil; 2 Tbsp Butter; 1 1/2 cups Peas; 1 Tbsp Lemon juice; 1/2 tsp Black pepper; for serving Red pepper flakes

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

Fresh asparagus is one of the best parts of spring. Paired with creamy al dente pasta, sweet peas, and savory shrimp, you'll be enjoying every last bite.
Smarts: Pasta water + cheese = creamy sauce without having to use cream!

Ingredients

Metric

Servings:

Spring Pasta with Shrimp, Asparagus and Peas:

Shrimp - 1 lb , peeled and deveined
Parmesan - 4 oz , grated
Garlic - 3 cloves , minced
Green onions - 3 stalks , sliced
Asparagus, thin or thick spears - 1 lb
Pasta, like fettuccine or linguine - 8 oz
Olive oil - 1 Tbsp
Butter - 2 Tbsp
Peas - 1 1/2 cups
Lemon juice - 1 Tbsp
Black pepper - 1/2 tsp
Red pepper flakes - for serving

Prep

Shrimp - Defrost, rinse, and pat dry. Sprinkle with some salt and pepper.
Parmesan - Grate. (Can be done up to 5 days ahead)
Garlic / Green onions - Prep as directed. (Can be done up to 4 days ahead)
Asparagus - Slice into 2” / 5 cm long pieces.

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Make

Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Save 1 cup / 235 ml (for 4 servings; adjust accordingly if customizing) of salty, starchy pasta water before draining.
While pasta is cooking, heat a saute pan over medium-high heat.
Add olive oil and then shrimp to heated oil. Saute until pink and cooked through. Remove from pan and set aside.
Return pan to medium-high heat and add butter to the pan. After butter melts, add garlic and green onions.
Once you can smell the aromatics, toss in the asparagus and the peas. Saute thinner asparagus for 2 to 3 minutes, 4 to 7 minutes for thicker spears.
Add pasta to the veggies with pasta water and parmesan cheese. Toss until you get a creamy sauce. Finish with lemon juice and black pepper. Season to taste with more salt as needed.
Divide into bowls and top with shrimp. Enjoy with more parm, and if you’re feeling fancy, zest some lemon over each plate / bowl of pasta and sprinkle with some red pepper flakes for more spice.

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