Ingredients:

  • & deveined)
  • & Freshly Ground Black Pepper (To taste)

Instructions:

  1. Pat the shrimp dry thoroughly. Season liberally with salt and pepper. Set aside.
  2. Heat butter and olive oil in a large, deep skillet or Dutch oven over medium heat. Add diced onion and sauté until softened (about 3 minutes). Add minced garlic and cook until fragrant (about 1 minute—watch carefully to prevent burning!).
  3. Add the dry pasta to the skillet. Stir constantly for 1 minute to lightly toast the edges.
  4. Pour in the broth, bring the mixture to a steady simmer. Stir well, scraping up any bits from the bottom. Cover the skillet and cook for 8 minutes.
  5. Remove the lid. Stir in the chopped asparagus and heavy cream. Continue to simmer uncovered, stirring frequently, for another 4–5 minutes, until the pasta is nearly tender (al dente) and most of the liquid has been absorbed.
  6. Nestle the seasoned shrimp into the pasta mixture. Cover the skillet again and cook for 2–3 minutes, just until the shrimp turn opaque and pink. Do not overcook the shrimp!
  7. Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and grated Parmesan cheese vigorously until the sauce thickens slightly and becomes creamy. Taste and adjust seasoning (salt/pepper).
  8. Garnish generously with fresh parsley and extra Parmesan. Serve immediately directly from the pan.