A classic spring pasta dish combining seasonal asparagus with sweet, tender shrimp.
Alison Bickel / Simply Recipes
Theres really no food that shouts Spring!
louder than the fresh, tender stalks of asparagus that emerge from the ground in March and April.
Alison Bickel / Simply Recipes
Want to hear the best part about this combination?
The pasta can even finish cooking right in the same pot.
How To Choose Your Shrimp
Shrimp are sold in a variety of ways.
Alison Bickel / Simply Recipes
Its worth noting that these pre-prepped shrimp will still have their tails attached.
you could also run some cold water over it to speed up the process.
Its a common trick, and it works well.
Alison Bickel / Simply Recipes
If bent gently, asparagus will naturally snap off where the stalk transitions from fibrous to tender.
The recipe below calls for a Dutch oven to hold all of the ingredients.
Most brands of spaghetti usually take 9 to 12 minutes to cook.
Alison Bickel / Simply Recipes
This is pretty much exactly the same amount of time you need for the rest of the dish.
That said, if the pasta finishes before the other ingredients are done, theres nothing to worry about.
It will still be very hot when the sauce is ready.
Alison Bickel / Simply Recipes
That said, a light butter lettuce salad goes well with this main.
If you want a heartier meal, make theeasiest ever garlic breadwhile you wait for your water to boil.
A glass of the same white wine you use in the sauce also makes a perfect, no-fuss accompaniment.
Alison Bickel / Simply Recipes
Set it over high heat and bring to a boil.
When the salted water is at a rolling boil, add the pasta.
While the pasta is cooking, start cooking the other ingredients.
Alison Bickel / Simply Recipes
In a Dutch oven over medium-high heat, add the olive oil.
Add the shrimp, asparagus, and garlic.
Season with the salt and pepper.
Alison Bickel / Simply Recipes
Reduce the heat to medium and add the white wine and 2 tablespoons of the butter to the pan.
Bring the sauce to a simmer and cook for about 2 minutes.
Add the lemon juice to the pan.
Season with additional salt and pepper, to taste.
Cook, stirring occasionally and using tongs to coat the pasta with all of the ingredients in the pan.
Stir, until the pasta is tender but still firm in the center, 1 to 2 minutes.
Taste and adjust with more salt and pepper to taste.
Portion the pasta onto four plates.
Top each one with Parmesan and parsley.
Serve with a lemon wedge on the side.
