Spaghetti with shrimp and asparagus

Let’s be honest: some days you want a meal that looks fancy but takes less effort than finding matching socks. Enter this delicious spaghetti with shrimp and asparagus. It’s like the classy cousin of your usual pasta night.

In just about 20 minutes, you’ve got a dish that’s light, fresh, and full of flavor. The shrimp brings that buttery, slightly briny magic; the asparagus adds crunch and a pop of green, and the spaghetti ties it all together in a way that’s basically a hug in a bowl.

It’s healthy, it’s easy. Great for weeknights, date nights, or anytime you want something that feels like a win.

So grab a pan, pour a glass of wine (optional but encouraged), and let’s make dinner that tastes like summer and feels like a tiny celebration.

Ingredients: (for 4 servings)

• 250 g spaghetti
• 1 kg shrimp (I used small / frozen ones)
• 1 bunch of asparagus
• 1 organic lemon
• 120 g butter (divided into two equal parts)
• 200 g Parmesan or Grana Padano cheese
• 1 bunch of parsley
• 4–5 garlic cloves

Preparation:

Cook the spaghetti according to the package instructions until al dente.

Rinse the asparagus, trim off the tough woody ends, and cut the stalks into 3–4 bite-sized pieces.

Peel and finely grate the garlic. Wash the lemon and zest it onto a small plate. Slice the Grana Padano into thin shavings or simply grate it, depending on your preference.

In a large wok or skillet, sauté the asparagus in half of the butter for a few minutes, just until it’s tender but still crisp.

Once the asparagus is ready, transfer it to a plate using a slotted spoon so any excess butter drains off. Set it aside.

In the same wok, melt the remaining butter and sauté the grated garlic for about 30 seconds, just until fragrant. Add the shrimp and cook over high heat for a few minutes, stirring occasionally. When the shrimp are nearly done, toss in the chopped parsley and lemon zest, giving everything a good stir. Return the cooked asparagus to the pan, mix well, and let it all simmer together for a couple more minutes to bring the flavors together.

By now, the spaghetti should be ready. Drain it and add it straight into the wok with the shrimp and asparagus. Give everything a good toss to combine. Sprinkle in half of the Grana Padano and stir again until evenly mixed.

Season to taste with salt and pepper.

Serve with a squeeze of fresh lemon juice over the top and a generous sprinkle of Grana Padano.

If you try the recipe, let me know how you liked it! 😊

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