A creamy Alfredo sauce with bright lemony flavor, plump shrimp, and asparagus nestled into your favorite pasta.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4
Author: Adapted from Salt & Lavendar Creamy Lemon Shrimp Pasta
Ingredients
8oz.pastaI used Bucatini
3tbsp.butter
zest of one lemon
2tbsp.lemon juice
1tsp.garlic minced
1/2c.dry white wine
1c.heavy whipping cream
1/4tsp.of Italian seasoning
2tsp.flour
1c.freshly gratednot shredded Parmesan cheese
1c.medium sized asparagus spears cut diagnonally into 1"-1.5" pieces
1lb.shrimp, peeled & thawedI used 41-50 count size
kosher salt and freshly ground black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Note - if pasta finishes cooking before sauce mixture is done, reserve 1/2 c. of pasta water.
Meanwhile, add the butter, lemon zest and lemon juice, minced garlic, white wine, cream, and Italian seasoning to a skillet over medium heat. Let the sauce simmer lightly for about 5 minutes.
Whisk flour into the sauce, whisking constantly until smooth.
Stir in the Parmesan cheese.
Let sauce simmer for a few additional minutes, stirring frequently.
Add asparagus, bring to a simmer and cook for about 3- 5 minutes until they start to yield to a fork when poked (they should not be completely cooked through yet.) Add a few tablespoons of pasta water if the sauce gets too thick.
Add shrimp and continue to cook for 2-3 minutes (or longer if using bigger shrimp shrimp.) Shrimp should be cooked through and asparagus should be crisp tender. Again, add a few tbsp. of pasta water if needed.
Drain pasta, then toss with the sauce, shrimp, and asparagus. Season with additional salt and pepper to taste. Serve the pasta topped with additional Parmesan and freshly ground black pepper, if desired.