– 8 oz fettuccine or spaghetti – 1 lb shrimp (peeled and deveined) – 1 bunch asparagus (trimmed and cut) – 3 cloves garlic (minced) – 2 tbsp olive oil – 1/2 cup grated Parmesan – 1/4 tsp red pepper flakes – Salt and black pepper to taste – Juice of 1 lemon
Boil a pot of salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
Heat 1 tablespoon olive oil in a large skillet. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink.
Remove shrimp and set aside. In the same skillet, add another tablespoon of olive oil and sauté garlic for about 1 minute until fragrant.
Add asparagus and red pepper flakes. Cook for 3–4 minutes, stirring often, until asparagus is bright green and slightly tender.
Return shrimp to the skillet. Add cooked pasta and reserved pasta water. Toss well to combine and heat through for 2–3 minutes.
Turn off heat, stir in Parmesan and lemon juice. Season with more salt and pepper if needed. Mix until creamy and well blended.
Serve warm with extra Parmesan if desired. This fresh and flavorful pasta is perfect for a light yet satisfying meal any day of the week.