Description

This 30-minute weeknight pasta dinner combines juicy garlicky shrimp, asparagus, crispy bacon, and pine nuts with a lemon-butter parmesan sauce. It’s a light, glossy, indulgent, and restaurant-quality shrimp asparagus pasta dish.

Ingredients

Scale

8 oz short pasta (cavatappi, penne, rigatoni, farfalle, or fusilli)
4 slices thick-cut bacon, cut into chunks
3 tablespoons unsalted butter, divided
½ pound asparagus, trimmed and cut into 1-2 inch pieces
½ pound shrimp, peeled and deveined
Salt and pepper to taste
5 cloves garlic, finely minced
Pinch red pepper flakes (optional)
1 large lemon, zest and juice
¼ cup grated parmesan cheese, plus more for serving
Toasted pine nuts, for garnish
Chopped fresh parsley, for garnish
Lemon wedges, for serving

Instructions

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
In a large skillet over medium-low heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon drippings in the pan.
Add 1 tablespoon of butter to the bacon fat in the skillet. Once melted, add the asparagus and cook for 3 to 4 minutes until bright green and tender. Remove from the pan and set aside.
Season the shrimp lightly with salt and pepper. Turn the heat to high. Add the shrimp in a single layer and cook for 1-2 minutes per side, until just pink and slightly browned. Add the garlic and chili flakes (if using) when you flip the shrimp, cooking until fragrant (about 1 minute more).
Return the asparagus and cooked pasta to the skillet with the shrimp. Add lemon zest, lemon juice, and half of the reserved pasta water. Stir to thicken the sauce slightly.
Reduce heat to low. Stir in the remaining 2 tablespoons of butter and parmesan cheese. Toss until everything is well combined and lightly coated, adding more pasta water as needed to reach desired consistency.
Stir in the crispy bacon or use it as a garnish. Taste and adjust seasoning with salt, pepper, or more lemon juice.
Serve the shrimp asparagus pasta topped with toasted pine nuts, extra parmesan, and chopped parsley.

Notes

Cook pasta until al dente, as it will finish cooking when combined with other ingredients.
Cook bacon on medium-low heat to prevent burning and to render fat effectively.
Cut asparagus into 1-2 inch pieces for easy incorporation into the shrimp pasta.
Add garlic towards the end of cooking shrimp to prevent burning.
Lemon and parmesan balance the richness of the bacon and shrimp.
Use reserved pasta water as a binder to create a smooth sauce that clings to the ingredients.
Melt butter over low heat or off the heat to prevent separation and an oily dish.
Lemon can be omitted if you prefer less tang to cut through the richness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 527 kcal
Sugar: 3 g
Sodium: 675 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.4 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 23 g
Cholesterol: 123 mg

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