Shrimp and Asparagus Lemon Flavored Pasta

Shrimp and Asparagus Lemon Flavored Pasta

Spring-like, refreshing pasta finished with lemon. A slightly spicy, light pasta dish that's great in the spring or summer.

Ingredients: 2 servings

8 large
6 large spears
Red onion
a bit less than 1/4
Pasta (of your choice)
200 g
Red pepper
a small amount
4 to 5 cloves
Sherry (or white wine, or sake)
1 teaspoon
Olive oil (extra virgin)
as needed
Salt and pepper
to taste
Parsley (roughtly chopped)
a small amount
Lemon (for garnish and juice)
to taste


1. Boil the pasta. You should be careful of oversalting the water, but by salting it properly, it becomes a lot more tasty. Cook the pasta to your desired degree of doneness.
2. I used Spaghettini today. It's thinner than spaghetti and combines well with the sauce.
3. Cut the tips and root ends off the asparagus spears, shave off the scales, and cut diagonally into 5-6 cm pieces. Blanch in salted water until it's just a bit under-cooked.
4. Peel and de-vein the shrimp and wash well. Slice the onion thinly. Slice the garlic thickly. Chop up the parsley. Slice the lemon for garnish.
5. When there are 3 minutes remaining to the pasta from Step 1, add 3 tablespoons of oil to a pan and heat. Add the garlic, red pepper, and onion, and saute.
6. Add the shrimp to the pan. When they turn a little pink, add the sherry and mix. Add the blanched asparagus and season with a little salt.
7. Transfer the cooked pasta out of the pot with tongs and into the pan without draining. Adjust the seasoning with salt and pepper, and add plenty of lemon juice.
8. Transfer to serving plates and drizzle plenty of olive oil. Sprinkle with parsley all over the pasta and the plate. Top with lemon slices.

Story Behind this Recipe

I wanted to make a refreshing lemon flavored pasta.