Lemon-Dill Pasta with Sautéed Shrimp and Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Quick-cooked pasta tossed with garlicky shrimp, tender asparagus, and bright lemon-dill sauce. This italian-inspired pasta ready in about 30 minutes pairs linguine pasta, peeled and deveined shrimp, zest and 2 tbsp juice lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz linguine pasta
• 1 lb, peeled and deveined shrimp
• 1 bunch (12 oz), trimmed and cut into 2-inch pieces asparagus
• 1, zest and 2 tbsp juice lemon
• 2 tbsp fresh, chopped dill
• 3 cloves, minced garlic
• 3 tbsp olive oil
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh, chopped parsley

Instructions

1. Step 1: Bring 4 quarts of water to a boil in a large pot. Add 2 tsp salt and 12 oz linguine; cook for 8 minutes until al dente, then drain, reserving 1 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
3. Step 3: In the same skillet, heat remaining 1 tbsp olive oil and butter. Add garlic and cook for 30 seconds until fragrant. Add asparagus and cook for 4 minutes until bright green and tender-crisp.
4. Step 4: Return shrimp to skillet. Add 1/2 cup reserved pasta water, lemon zest, lemon juice, dill, salt, and black pepper. Toss in drained linguine until coated. Add more pasta water if too thick. Stir in 2 tbsp chopped parsley before serving.