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:
- 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.
- 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.
- 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.
- 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!