It’s National Asparagus Day! I have to admit that I don’t love asparagus. I like it well enough, but that means I need to mix this veggie with other foods I do love… like pasta. This is an easy Spring dinner to make. You can use any kind of pasta you prefer, or substitute zucchini noodles. While leftovers can be reheated the next day, the cream sauce may separate and this recipe does not freeze well. But not to worry–I rarely have leftovers ! Have a wonderful weekend!
The Hungry {Romance} Writer: Lemon Asparagus Pasta
Ingredients
- 3/4 lb dried pasta own choice
- 1 pound fresh asparagus trimmed and cut into 2 inch pieces
- 8 ounces heavy cream
- zest of 1 lemon
- 3 Tablespoons lemon juice
- 1/2 teaspoon salt
- 2 Tablespoons unsalted butter cut in half
- 1/4 cup pasta cooking water
- 1/2 pound small shrimp peeled and cooked
- 3/4 cup cherry tomatoes sliced in half
- fresh cracked pepper and parmesan cheese for serving
- Fresh chopped basil for garnish
Instructions
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Bring a large pot of salted water to a boil and cook the pasta of choice until it's al dente. During the last minute of cooking, drop in the asparagus and cook for that whole minute. Drain the pasta and the asparagus. but make sure to reserve 1 cup of the pasta water.
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If the shrimp isn't cooked and peeled yet, do that now.
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While everything else is boiling, place a deep skillet on the stove but make sure it has sides high enough to hold the finished pasta and all the other ingredients. Pour the cream into the skillet and bring to a low heat. Stir in the lemon juice, lemon zest, and salt.
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Stir in 1 Tablespoon the butter until it's melted and blended, and then add the other Tablespoon. Once the cream and butter are incorporated, adjust the salt and lemon juice to taste. Stir in the cooked shrimp and cut tomatoes.
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Stir in the drained pasta and asparagus and then add in the 1/4 cup of reserved pasta water. Heat and serve immediately with parmesan cheese, cracked pepper, and fresh chopped basil for garnish.
