Go Back
+ servings
5 from 27 votes

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! 


  • 12 ounces pasta
  • 12 ounces fresh green asparagus
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 12 ounces raw shrimp peeled and deveined
  • salt and freshly-ground black pepper
  • juice of 1 lemon
  • 2-3 tablespoons chopped fresh parsley and/or basil
  • 1/2 cup shelled pistachios


  • Bring a large pot of water to a boil. Add a generous pinch of salt and cook pasta to al dente according to package directions. Drain and set aside.
  • Meanwhile, trim the woody ends off the asparagus, then chop spears into pieces 2-3” in length. Set aside.
  • In a large skillet over medium heat, melt butter and warm olive oil. When the butter is completely melted, add garlic and cook 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 sauté 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 and enjoy!



Nutrition Estimate

Calories: 474 kcal, Carbohydrates: 63 g, Protein: 25 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 147 mg, Sodium: 446 mg, Potassium: 492 mg, Fiber: 5 g, Sugar: 4 g, Vitamin A: 585 IU, Vitamin C: 6.8 mg, Calcium: 131 mg, Iron: 4 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!