Lemon Asparagus Pasta with Shrimp and Pistachios
A bright shrimp pasta dish perked up with asparagus, lemon juice, and crunchy pistachios. Perfect for adding some interest to busy weeknights!
- 16 ounces (about 500 grams) pasta
- 12 ounces (about 375 grams) fresh green asparagus
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 12 ounces (340 grams) raw shrimp, peeled and deveined
- salt and freshly-ground black pepper
- juice of 1 lemon
- 2-3 tablespoons fresh parsley, chopped
- 2-3 tablespoons fresh basil, chopped
- 3/4 cup shelled pistachios
- grated Parmesan, for serving
Bring a large pot of water to a boil. Add a generous pinch of salt and cook pasta according to package directions. Drain and set aside.
Meanwhile, trim the woody ends off the asparagus, then chop the spears into pieces 2-3” in length. Set aside.
In a large skillet over medium heat, melt butter and olive oil. When the butter is completely melted, add garlic and saute for about 30 seconds, just until fragrant.
Add shrimp to the skillet in an even layer, then season with salt and pepper. Cook shrimp for about 2 minutes on each side, just until they are opaque and no longer pink. Remove shrimp to a plate and set aside.
Keep the pan over medium heat; if it looks dry, add an extra drizzle of olive oil. Add the asparagus, season with salt and pepper, and saute for 4-5 minutes. Add the cooked pasta and lemon juice, and stir to combine.
Return the cooked shrimp to the pan, followed by the parsley, basil, and pistachios. Stir to combine, and remove pan from the heat. Serve right away, passing some grated Parmesan at the table, if desired.
Calories: 474kcal, Carbohydrates: 63g, Protein: 25g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 147mg, Sodium: 446mg, Potassium: 492mg, Fiber: 5g, Sugar: 4g, Vitamin A: 585IU, Vitamin C: 6.8mg, Calcium: 131mg, Iron: 4mg
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