SHRIMP AND ASPARAGUS PASTA
Avoiding the heat while taking advantage of the bounty of the season are keys to a successful summer menu. This shrimp and asparagus pasta recipe delivers on both flavor and easy prep.
Yields: 4 servings
Prep time: 25 minutes
Total time: 25 minutes
INGREDIENTS
- Kosher salt and freshly ground black pepper
- 12 oz. fettuccine
- 1 lb. large shrimp, peeled, deveined, and tails removed
- 4 Tbsp. (1/2 stick) unsalted butter, divided
- 3 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 8 oz. asparagus, trimmed, halved, and shaved or thinly sliced lengthwise
- 1 tsp. lemon zest, plus 2 tablespoons juice
DIRECTIONS
Step 1: Bring a large pot of salted water to a boil. Cook pasta until just al dente, 1 to 2 minutes shorter than package directions. Reserve 1/2 cup pasta water, then drain.
Step 2: Meanwhile, pat shrimp dry with a paper towel. Season with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add shrimp and cook, stirring occasionally, just until cooked through, 3 to 5 minutes. Reduce heat to medium-low. Add wine and simmer, stirring occasionally, until sauce begins to thicken, 1 to 2 minutes.
Step 3: Add asparagus, fettuccine, 1 tablespoon reserved pasta water, and remaining 2 tablespoons butter. Cook, stirring, until sauce thickens and begins to coat pasta. (Add 1 tablespoon of additional pasta water at a time, if needed, to help create a sauce.) Add lemon zest and juice, and toss to combine. Serve immediately.
Photo and recipe courtesy of Christoper Michel, Country Living
