Lemon-Dill Shrimp & Asparagus Pasta

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A bright, restaurant-quality pasta dish ready in 30 minutes with tender shrimp, crisp asparagus, and a zesty lemon-dill sauce. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs spaghetti, large shrimp, asparagus 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.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz spaghetti
12 oz, peeled and deveined large shrimp
12 oz, trimmed and cut into 2-inch pieces asparagus
3 tbsp extra-virgin olive oil
1, zested and juiced lemon
2 tbsp, chopped fresh dill
3 cloves, minced garlic
1 tsp salt
1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz shrimp and season with 1/2 tsp salt and 1/4 tsp black pepper; cook for 2 minutes per side until pink and opaque, then remove and set aside.
Step 3: Add remaining 1 tbsp olive oil to the skillet, then add 12 oz asparagus and 3 minced garlic cloves; sauté for 4 minutes until crisp-tender and fragrant.
Step 4: Return shrimp to skillet, add 1 tbsp lemon zest, 2 tbsp fresh dill, 1/4 cup lemon juice, and 1/4 tsp salt; toss for 1 minute until sauce thickens slightly.
Step 5: Add drained spaghetti and 1/4 cup reserved pasta water to skillet; toss vigorously for 2 minutes until sauce coats pasta evenly and glossy.