Lemon Garlic Shrimp Pasta with Asparagus

Mediterranean Twist Lemon Garlic Shrimp Pasta with Asparagus

Original Recipe

This recipe brings a Mediterranean twist to the classic lemon garlic shrimp pasta with the addition of sun-dried tomatoes and Kalamata olives. The result is a dish that’s bursting with bright, savory flavors.

Prep Time: 15 minutes Cook Time: 20 minutes Difficulty: Easy Serves: 4

Ingredients:

  • Pasta:
    • 12 ounces linguine (or any long pasta of your choice)
    • Substitute: Spaghetti, fettuccine, or even gluten-free pasta
  • Shrimp:
    • 1 pound large shrimp, peeled and deveined
    • Substitute: Scallops, firm white fish, or even chicken
  • Asparagus:
    • 1 bunch asparagus, trimmed and cut into 2-inch pieces
    • Substitute: Broccoli florets, green beans, or sugar snap peas
  • Aromatics:
    • 4 cloves garlic, minced
    • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
    • 1/4 cup Kalamata olives, pitted and halved
    • 1/4 cup fresh parsley, chopped
    • Zest and juice of 1 lemon
  • Seasonings:
    • 4 tablespoons olive oil
    • Salt and freshly ground black pepper to taste
    • Pinch of red pepper flakes (optional)

Things to Avoid:

  • Overcooking the shrimp: Shrimp cook very quickly. Overcooked shrimp will be rubbery and tough.
  • Using too much lemon juice: The lemon should brighten the dish, not overpower it. Start with less and add more to taste.
  • Not salting the pasta water: Pasta water should be as salty as the sea. This seasons the pasta from the inside out.

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Sauté the aromatics: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic, sun-dried tomatoes, and Kalamata olives. Sauté for 1-2 minutes until fragrant.
  3. Cook the shrimp and asparagus: Add the shrimp and asparagus to the skillet. Season with salt, pepper, and red pepper flakes (if using). Cook for 3-4 minutes, or until the shrimp are pink and cooked through and the asparagus is crisp-tender.
  4. Combine and serve: Add the cooked pasta, lemon zest, lemon juice, and parsley to the skillet. Toss to combine, adding some of the reserved pasta water if needed to create a light sauce. Serve immediately, garnished with additional parsley and a sprinkle of Parmesan cheese (optional).

Serving Suggestions:

  • A side salad with a light vinaigrette
  • Crusty bread for dipping in the sauce
  • A glass of chilled white wine

Enjoy this Mediterranean twist on a classic dish!