This is a fresh and vibrant pasta dish to enjoy all spring and summer long. If you prefer not to use shrimp, try it with some cooked chicken instead. Our GARLIC LEMON PEPPER spice blend adds tons of bright, lemony flavor to this dish.
- 1 recipe of Garlic Lemon Roasted Asparagus, cut on the bias in 1” pieces
- 2 dozen large shrimp
- 2 tablespoons GARLIC LEMON PEPPER Spice Blend
- 3 tablespoons ghee or butter
- Zest & juice of 1 lemon
- ⅔ cup of chicken broth
- Splash of white wine (optional)
- 1 pound of cooked pasta of choice
- 1/4 cup grated or shaved parmesan cheese
- Lemon wedges
Prepare the asparagus and bake according to the instructions in this recipe.
While the asparagus is roasting, if your shrimp are not peeled and deveined, peel and devein the shrimp. To do this, first pull the tail off, then remove the rest of the shell and the dark vein that runs along the back of the shrimp, you may need to slice along the back of the shrimp to do this.
Lay the shrimp on a paper towel and pat dry on each side.
In a large bowl, toss with the spice blend, so the shrimp are fully coated.
Melt the ghee over medium heat in a large skillet.
Place the shrimp in the hot pan, with at least 1 inch of space between them. Sear the shrimp for 1-2 minutes on each side, until they’re pink all the way through. Once all the shrimp are cooked, remove them from the pan.
Turn the heat to medium-high and add the lemon juice, zest, and broth (plus the wine, if using) to deglaze the pan. Use a wooden spoon to release the seared bits from the bottom of the pan to flavor the sauce. Reduce the remaining liquid over high heat for 2-3 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.
Remove the asparagus from the oven and cut on a bias in 1” pieces, meaning, cut the asparagus at a slight angle.
Toss the asparagus with the cooked pasta. Serve the shrimp over the pasta, then spoon the sauce over the shrimp and garnish with the shaved parmesan cheese and a squeeze of lemon.