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Shrimp and Asparagus Pasta MICHAEL SYMON

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Michael’s Shrimp and Asparagus Pasta is one you could make in minutes!

2 tablespoons olive oil
1 pound fresh spaghetti
1 pound large shrimp (peeled, deveined, tails on)
1 bunch asparagus (stems trimmed, thinly sliced)
1 lemon (zested, juiced)
1 teaspoon red pepper flakes
3/4 cup reserved pasta water
1 bunch basil leaves (to garnish)
Kosher salt and freshly ground black pepper (to taste)

Heat a large saute pan with olive oil over medium-high heat. Bring a large pot of salted water to a boil. Drop pasta into the boiling water and allow to cook for 3-4 minutes.
Meanwhile, season shrimp with salt and pepper and place in the saute pan. Allow to turn opaque on one side, about 2 minutes, then flip, add the asparagus and continue cooking. Add lemon zest and red pepper flakes. Add reserved pasta water and lemon juice and allow the asparagus to cook until crisp but tender, about 1 minute.
Drain pasta and add to the saute pan. Toss to combine and garnish with basil leaves.
Tip: Use your favorite spring vegetables in this pasta! Cutting the vegetables into smaller pieces helps them to cook faster.

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One Comment

  • LYNN OBAL says:

    Loved the flavors in Michael’s Asparagus Pasta. Had to tweak it a bit as I didn’t have the shrimp. Mad it vegetarian subbing fresh tortellini and Sun dried tomatoes. We also had it with fresh grated parmesan cheese.
    Note: I freeze extra lemon juice and zest when I have leftovers. Makes prep even quicker.
    Can’t wait to try it with shrimp next time!

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