lemon shrimp asparagus fettucine

just like some of our best adventures come from no plans, sometimes our best meals come from no recipe.

for weeks now i’ve had a craving for a dish just like this. for some reason i just had this ingredient combination in my head! i kept buying ingredients to make it, but then we’d get a spontaneous dinner invite or run over to try a new restaurant or something else would come up. finally this weekend, i knew it was time. i had seen a few different variations of the asparagus / shrimp / lemon variety, but not one i was sold on. the one i found called for a soy type lemon sauce, and i was feeling more springy…and more italian.

so, i ditched that sauce recipe and actually threw this together instead . . . crossing my fingers that it would live up to my weeks of expectation! it did, and it is a new spring / summer favorite dish. i wrote down the most exact ingredients i could from what i used for the sauce, and i’m posting it so that i can remember it! i hope you like it too! truly AS i was eating it with chase, i kept saying “i LOVE this dish! i can’t believe how good it is!” haha i wasn’t tooting my own horn, i was tooting this dish’s horn! i was surprised at how much i loved it due to the whole winging-it thing. but like i said above, sometimes our best meals come from no recipe…much like some of our best adventures come from no plans. enjoy this light, flavorful, pretty spring dish!
pasta you’ll need…

  • 1 pound asparagus, ends trimmed and chopped
  • 1 pound large shrimp, peeled & deveined
  • 10 oz whole grain fettucine noodles
  • juice & pulp of 5-6 lemons {i used meyer and they were even better}
  • olive oil, to taste {the more the merrier if you ask me!}
  • salt & pepper, to taste
  • garlic salt, to taste
  • 1/2 cup parmesan cheese

heat 2-3 tablespoons in a large frying pan and add asparagus to pan. cook until it is tender-crisp, then add in (cooked) shrimp to pan. add more olive oil, season with salt and garlic salt lightly, squeeze lemon juice into pan. swirl, let simmer, and mix as olive oil and lemon juice begin to form a sauce and coat shrimp and asparagus.

meanwhile … cook the pasta in salted water until al dente.
once cooked, add pasta into the pot with the rest of ingredient, squeezing one last lemon over the top as you mix and combine ingredients. make sure to get the sauce evenly coated over the pasta and mixed through! sprinkle with parmesan cheese and pepper to finish, and serve! it’s perfect!

shrimp pasta

'lemon shrimp asparagus fettucine' has 5 comments

  1. April 14, 2015 @ 8:15 am Mindy

    oh my this looks so good! making it Sunday now!


  2. April 14, 2015 @ 9:00 am Hannah

    this is so simple but looks so delicious! I am actually not a shrimp fan so I may have to substitute for chicken! :) thanks for sharing.


    • emi

      April 14, 2015 @ 9:33 am emi

      oh chicken would be amazing in it! i’ll try that next! :)


  3. April 19, 2015 @ 1:37 am Allison

    Looks delish!! Same thing happened to me this week and I concocted a yummy chicken broccoli stir-fry that surprised me in tastiness. Xoxo


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