Lemon-Pepper Shrimp Pasta with Asparagus

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A light and zesty pasta dish with plump shrimp and fresh asparagus, tossed in a bright lemon-pepper sauce. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs spaghetti, salt, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 8 oz spaghetti
• 1 tbsp salt
• 1 lb, trimmed and cut into 1-inch pieces asparagus
• 2 tbsp olive oil
• 1 lb, peeled and deveined shrimp
• 1 clove, minced garlic
• 1/2 tsp, freshly ground black pepper
• 1/4 cup, fresh lemon juice
• 2 tbsp, fresh, chopped parsley
• 1/4 cup, grated Parmesan cheese
• 1/4 tsp (optional) red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water (1 tbsp salt) to a boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1 cup pasta water before draining.
2. Step 2: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add asparagus pieces and cook for 4-5 minutes until bright green and slightly tender. Remove and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil, then add minced garlic and cook for 1 minute until fragrant. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
4. Step 4: Add 1/4 cup fresh lemon juice, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using) to skillet. Stir to combine. Add drained spaghetti and 1/4 cup reserved pasta water, tossing to coat. Add cooked asparagus and 2 tbsp chopped parsley, tossing until sauce is glossy and pasta is well coated. Stir in 1/4 cup grated Parmesan cheese until melted.