Creamy Lemon Garlic Shrimp Pasta with Asparagus
A delightful combination of shrimp, asparagus, and pasta in a creamy lemon garlic sauce, perfect for a weeknight dinner.
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Ingredients
Yields 4 servings
- (8 oz) fettuccine pasta
- (1 lb) large shrimp, peeled and deveined
- (1) bunch asparagus, trimmed and cut into 2-inch pieces
- (4 cloves) garlic, minced
- (1 cup) heavy cream
- (1/2 cups) chicken broth
- (1/2 cups) grated Parmesan cheese
- (1) lemon, juiced and zested
- (2 tbsp) olive oil
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1/4 tsp) red pepper flakes (optional)
- (2 tbsp) fresh parsley, chopped (for garnish)
Instructions
- 1
Cook 8 oz fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 lb large shrimp and season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes on each side until shrimp are pink and cooked through. Remove shrimp from skillet and set aside. Add 2/4 tsp black pepper and 1/4 tsp red pepper flakes (optional).
- 3
In the same skillet, add 4 cloves minced garlic and sauté for about 30 seconds until fragrant.
- 4
Add 1 cup heavy cream and 1/2 cup chicken broth to the skillet, stirring to combine. Bring to a simmer.
- 5
Stir in 1/2 cup grated Parmesan cheese, the juice and zest of 1 lemon, and mix until the sauce is smooth and creamy.
- 6
Add the asparagus pieces to the sauce and cook for 3-4 minutes until tender but still crisp.
- 7
Return the cooked shrimp to the skillet and add the drained fettuccine pasta. Toss everything together until well combined and heated through.
- 8
Serve immediately, garnished with fresh parsley.
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