Ingredients:

  • 1 lb (450g) pasta (linguine, spaghetti, or fettuccine)
  • 4 quarts (4 liters) water
  • 1 tbsp (15ml) salt
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15 ml) olive oil
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp (15 ml) olive oil
  • 8 oz (225g) mushrooms, sliced
  • 1 lb (450g) asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup (120 ml) dry white wine (optional)
  • 1/2 cup (120 ml) chicken broth
  • 1/4 cup (60 ml) heavy cream
  • Zest and juice of 1 lemon
  • 1/4 cup (15 g) chopped fresh parsley
  • 1/4 cup (15 g) grated Parmesan cheese, plus more for serving

Instructions:

  1. Bring salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Pat the shrimp dry with paper towels. Toss shrimp with olive oil, garlic, red pepper flakes, salt, and pepper in a medium bowl.
  3. Heat olive oil in the skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the pan and set aside.
  4. Add mushrooms to the skillet and cook until softened and lightly browned, about 5-7 minutes.
  5. Add asparagus to the skillet and cook for 3-5 minutes, until tender-crisp.
  6. Deglaze the pan with white wine (if using) and let it simmer for a minute to reduce slightly. Add chicken broth and cream. Bring to a simmer. Stir in lemon zest and juice.
  7. Add the cooked pasta and shrimp to the skillet with the vegetables and sauce. Toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
  8. Stir in parsley and Parmesan cheese. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese.