A bright, lemony pasta that feels fancy—but comes together in under 30 minutes.
If you’re looking for a fresh, flavorful dinner that’s light yet satisfying, this Roasted Asparagus and Shrimp Linguine is it. Tender shrimp and crisp-tender asparagus are roasted to perfection, then tossed with linguine in a silky lemon-parmesan sauce. It’s simple enough for a weeknight but elegant enough to serve to guests.
The combination of sweet shrimp, roasted asparagus, garlic, and fresh lemon creates a beautifully balanced dish—savory, zesty, and just a little creamy from the parmesan and butter.
Let’s make it!
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 ounces linguine
- 1 lemon (for juice and zest)
- Salt and pepper, to taste
- 2 tablespoons avocado oil (divided)
- 1/2 cup diced yellow onion
- 1/2 cup shredded parmesan cheese (divided)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon butter
- 4 cloves garlic, minced
- 12 ounces asparagus, trimmed
Instructions
1. Roast the Shrimp and Asparagus
Preheat your oven to 400°F.
Line a sheet pan with foil. Add the trimmed asparagus and shrimp to the pan. Drizzle with avocado oil and season generously with salt and pepper. Toss to coat evenly and spread into a single layer.
Bake for 4–6 minutes, just until the shrimp turn pink and opaque. Remove the shrimp from the pan and set aside. Return the asparagus to the oven and roast for an additional 5–10 minutes, depending on your preferred tenderness.
2. Cook the Linguine
While the shrimp and asparagus roast, bring a large pot of salted water to a boil.
Cook the linguine for 6 minutes (it will finish cooking in the sauce). Drain, reserving 2/3 cup of pasta water, and set aside.
3. Build the Sauce
In a large skillet over medium heat, add a drizzle of avocado oil.
Add the diced onion and cook for 3–4 minutes, stirring frequently, until softened. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add the partially cooked linguine to the skillet along with the reserved pasta water and freshly ground black pepper. Cook for about 4 minutes, stirring frequently, until the pasta finishes cooking and the liquid reduces slightly.
Stir in:
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup shredded parmesan
- 1/2 cup low-sodium chicken broth
- 1 tablespoon butter
Cook and stir for 2 more minutes, allowing the sauce to come together and lightly coat the pasta.
4. Combine and Finish
Add the roasted asparagus and shrimp to the skillet. Gently toss everything together until evenly combined and heated through.
Top with the remaining parmesan cheese and a generous crack of fresh black pepper.
Serve immediately and enjoy!
Tips for Success
- Don’t overcook the shrimp — they cook quickly and can become rubbery if left too long.
- Salt your pasta water well for the best flavor.
- For a little heat, add a pinch of red pepper flakes.
- Want it extra lemony? Add a squeeze of fresh lemon right before serving.
This Roasted Asparagus and Shrimp Linguine is proof that simple ingredients can create something truly special. Bright, savory, and perfectly balanced—it’s a dinner you’ll find yourself making again and again.
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