Shrimp and asparagus linguine is an easy meal that’s perfect for weeknights. Yet so elegant that it’s also a go-to dish for entertaining when you’re on a time crunch. Only 30 minutes!
This shrimp and asparagus linguine is always on repeat in my household for many reasons
- Healthy one dish meal complete with protein and veggies.
- Easy weeknight dinner that everyone loves.
- Elegant meal for entertaining that your guests will be impressed by.
- Versatile sauce that goes well with any seafood. You can switch it up with clams, mussels, lobsters and even crab.
The lemon butter sauce is made from just 3 ingredients – garlic, butter and lemon juice. Super simple, easy and delicious. For the adults, I highly recommend adding crushed red pepper flakes because it really adds an extra dimension to the pasta.
Tips for making shrimp and asparagus linguine
- Save prep time by using pancetta that’s already cut into cubes.
- Buy shrimp that’s already peeled and deveined. That’ll also save you a lot of time and work.
- I highly recommend using a garlic press. You get very finely minced garlic without your hands smelling like it afterwards!
Nutritional benefits of asparagus
- Low in calories – a half cup is only 20 calories.
- High in nutrients such as folate and vitamins A, C and K.
- High in fiber to promote digestive health.
- Contains potassium which can help lower blood pressure.
I hope you enjoy this recipe for shrimp and asparagus linguine. If you try it, I’d love to see your rating and hear your thoughts in the comments section below!
30 Minute Shrimp and Asparagus Linguine
Shrimp and asparagus linguine is an easy meal that's perfect for weeknights. Yet so elegant that it's also a go-to dish for entertaining when you're on a time crunch. Only 30 minutes!
Ingredients
- 100 g pancetta diced
- 12 pieces shrimp peeled and deveined
- 1 bunch of asparagus trimmed and sliced into 2 inch pieces
- 1/2 teaspoon salt
- 2 tablespoons butter
- 6 cloves garlic finely minced with a knife or use a garlic press
- 250 g linguine
- 2 tablespoons lemon juice
- Small bunch of parsley chopped
- 1 teaspoon crushed red pepper flakes depending on the spice level you prefer
Instructions
- In a large pot of salted boiling water, cook linguine until al dente.
- While the pasta is cooking, in a large pan on medium high heat, sauté pancetta until lightly browned and remove from the pan and set aside.
- Sauté the shrimp, asparagus and salt in the fat from the pancetta. If needed, add some olive oil. Remove from the pan and set aside.
- On low heat, melt 2 tablespoons butter in the pan. Add garlic and sauté for a few minutes until the garlic is cooked. Careful to not burn the garlic.
- Put pancetta, shrimp and asparagus into the pan with the garlic and butter. Transfer the linguine into the pan using tongs. Add 1 cup of pasta water, lemon juice, parsley and crushed red pepper flakes. Mix everything with tongs.
- Taste and see if you need more butter, lemon or salt. Add more pasta water if it seems too dry. Enjoy!
