Garlic Butter Shrimp and Asparagus Pasta

Servings: 4
Calories: ~520 per serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 10 oz (280 g) fettuccine or spaghetti

• 1 lb (450 g) large shrimp, peeled and deveined

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 4 tbsp butter

• 3 cloves garlic, minced

• 1/2 cup grated Parmesan cheese

• 1/4 cup chicken broth

• Juice of 1/2 lemon

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 2 tbsp olive oil

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Cook the asparagus:
   In a large skillet, heat 1 tbsp olive oil over medium heat. Add asparagus and sauté for 3–4 minutes until tender-crisp. Remove and set aside.

3. Cook the shrimp:
   In the same skillet, add another tbsp olive oil and the shrimp. Season with salt, pepper, and Italian seasoning. Cook 2–3 minutes per side until pink. Remove and set aside.

4. Make the garlic butter sauce:
   In the same skillet, melt butter. Add minced garlic and cook for 30 seconds until fragrant.
   Stir in chicken broth and lemon juice, scraping up any browned bits. Simmer 1–2 minutes.

5. Combine everything:
   Add pasta, shrimp, and asparagus back to the pan. Toss to coat in the sauce. Stir in Parmesan cheese and a splash of reserved pasta water to loosen if needed.

6. Serve:
   Garnish with chopped parsley, extra Parmesan, and a squeeze of lemon. Serve warm!