Asparagus Lemon Garlic Shrimp Pasta
Ontario asparagus and shrimp are a natural pairing. Tossed with spaghetti in a creamy lemon garlic sauce, this simple pasta is packed with fresh flavours, perfect for asparagus season.
Ingredients
- Spaghetti for 3-4 each serving is around 1 loonie in diameter
- Salt for cooking pasta
- 2 tbsp butter or neutral oil, divided
- ½ yellow onion, mince
- 3-4 garlic cloves, minced
- ½ large lemon, finely zested and juiced
- ½ cup sour cream
- Salt & Pepper, to taste
- 1 Package of frozen shrimp (340g) defrosted according to package instructions
- 1 bunch Ontario Asparagus, ends trimmed*
- ½ cup Parmesan cheese, grated
Instructions
- Cook pasta in salted water, according to package instructions. Drain but reserve 1/2 cup pasta water. Return cooked pasta to pot. Cover to keep warm if other ingredients are not yet ready.
- While pasta cooks, use medium sized pot to prepare sauce. Melt 1 tbsp butter/heat oil and cook onions until lightly golden. Add garlic and cook for additional minute until soft. Add lemon zest, lemon juice, about 1/3 cup pasta water and sour cream. Let simmer until it reduces down into creamy texture. If you let it reduce too much, add a little more pasta water and sour cream –to suit your taste.
- While sauce and pasta are cooking, cook shrimp in skillet and remaining butter/oil until done, about 4-6 minutes. The colour should be pink rather than grey. Remove shrimp, and in the same skilled cook trimmed asparagus, around 4-6 minutes. Set aside.
- When pasta, shrimp and asparagus is cooked, and sauce is ready, it’s time to assemble. Add sauce to drained pasta. Serve in bowls and evenly distribute shrimp and asparagus. Sprinkle with grated cheese to serve.
Notes
*You can serve the asparagus in full spears or cut into bite sized pieces before cooking. If you want more garlic flavour, add additional clove of minced garlic when cooking shrimp and asparagus in the skillet.