The Best Lemony Shrimp Asparagus Mushroom Pasta Recipe

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Cook pasta according to package directions until al dente (about 1 minute shy of listed time). Reserve 1 cup of the starchy pasta cooking water before draining the pasta.
2. While the pasta cooks, toss the dried shrimp lightly with salt and pepper.
3. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (working in batches if necessary) and cook for 1–2 minutes per side until pink and opaque. Remove shrimp immediately and set aside.
4. Reduce heat to medium. Add the remaining 2 tbsp olive oil to the skillet. Add mushrooms and a pinch of salt; cook until they brown (about 5–7 minutes). Add minced shallot and cook for 1 minute until fragrant. Add minced garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
5. Pour in the white wine, scraping up any browned bits (the fond) from the bottom of the pan. Let the wine reduce by half (about 2 minutes). Stir in the broth and bring to a gentle simmer.
6. Add the cut asparagus to the simmering liquid. Cook for 2–3 minutes until bright green and just tender-crisp.
7. Add the drained pasta directly into the skillet. Add the reserved pasta water, the remaining 2 tbsp of butter, and the lemon juice. Toss vigorously until a light, glossy sauce emulsifies.
8. Return the cooked shrimp to the pan. Stir in the fresh parsley and grated Parmesan cheese. Toss until everything is coated and the sauce thickens slightly, about 1 minute. Taste and adjust seasoning.
9. Plate immediately, finishing each bowl with an extra drizzle of olive oil and a shower of Parmesan cheese.