pasta al limone with asparagus and shrimp

A light and refreshing pasta dish to welcome spring.

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YIELD — 1 serving

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Ingredients

2 oz spaghetti
3 oz shrimp
1 cup asparagus tips, cut into 1 inch pieces
1 clove garlic, diced
¼ tsp lemon zest
Juice from ½ lemon
¼ tsp red pepper flake
1 Tbsp basil
1 Tbsp grated parmesan
Kosher salt
Fresh cracked black pepper

Directions

1. Cook pasta in a pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ½ cup pasta cooking water.

2. Meanwhile, heat olive oil in a non-stick pan over medium heat until shimmering. Add asparagus, season with salt, and cook, stirring often, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, until fragrant, about 30 seconds; remove from heat. Add shrimp to pan and sauté for 2 to 3 minutes on each side.

3. Add asparagus mixture, pasta, and basil to the pan. Add lemon juice, parmesan, and reserved pasta liquid to the pan; tossing vigorously until pasta is coated, about 1 minute. Season with pepper and more salt if needed.

NOTES: Use GF pasta to make GF. Use DF cheese or omit cheese to make DF.

Nutrition Information

Calories: 449
Carbs: 51g
Pro: 32g
Fat: 14g

photo for Weeknight Dinners by Melissa Peterson

Recipe from: Weeknight Dinners. This is one of four recipes from a weekly menu that are assembled from ingredients that are prepped ahead of time (roasted sweet potatoes). The three other dishes on the menu include a spring flatbread with pea and pistachio pesto and burrata, a market salad with grilled shrimp and roasted sweet potato, and a stuffed sweet potato with crispy chickpeas and microgreens. Sweet potato is used twice and vegetables are repurposed to reduce food waste. Some last-minute additions like lemon yogurt sauce and crispy chickpeas lend variety and keep things fresh. Join the cooking club if you’d like access to this menu. You’ll also get a shopping list to get in and out of the store quickly and a batch cook guide to help you prep ahead. Additionally, you'll gain instant access to all previous plans. What are you waiting for? Join the cooking club now!

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.