A light yet satisfying shrimp asparagus pasta tossed in a creamy garlic-Parmesan sauce, perfect for an elegant but easy weeknight dinner.

12 ounces pasta (linguine or fettuccine)

1 tablespoon olive oil

1 pound shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

3 cloves garlic, minced

2 tablespoons butter

1 cup heavy cream

3/4 cup Parmesan cheese, grated

Salt and pepper, to taste

1 teaspoon lemon zest (optional)

1 tablespoon lemon juice (optional)

1/4 teaspoon red pepper flakes (optional)

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Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink. Remove and set aside.
In the same skillet, add asparagus and sauté for 3–4 minutes until tender-crisp.
Add garlic and cook for 30 seconds until fragrant.
Add butter to the skillet and allow it to melt.
Pour in the heavy cream and simmer for 3–4 minutes until slightly thickened.
Stir in Parmesan cheese until melted and smooth.
Return shrimp to the skillet and toss gently in the sauce.
Add cooked pasta and toss to coat, adding reserved pasta water if needed.
Stir in lemon zest, lemon juice, and red pepper flakes if using.
Taste and adjust seasoning, then serve hot.

Do not overcook shrimp to keep them tender.

Substitute broccoli or zucchini if asparagus is unavailable.

Fresh parsley or basil makes a great garnish.