A bright shrimp pasta dish perked up with asparagus, lemon juice, and crunchy pistachios. Perfect for adding some interest to busy weeknights!
12ouncesfresh green asparagus
12ouncesraw shrimppeeled and deveined
salt and freshly-ground black pepper
juice of 1 lemon
2-3tablespoonschopped fresh parsley and/or basil
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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!