Lemon Dill Shrimp Pasta with Asparagus

Ingredients

• Whole wheat pasta

  dry

  8 oz or 227g

• Olive oil

  2 tbsp or 27g

• Asparagus

  raw

  1 cup or 134g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Shrimp

  raw

  8 oz or 227g

• Lemon zest

  1 tsp or 2g

• Dill

  1 tsp or 0.2g

• Butter

  salted

  1 tbsp or 14g

Directions

1. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions, then reserve about 1/2 cup pasta water before draining.
2. Warm half of the olive oil in a large skillet over medium heat. Add asparagus, season lightly with salt and pepper, and sauté until bright green and tender-crisp, 3–4 minutes. Transfer to a plate.
3. In the same skillet, heat the remaining olive oil. Pat shrimp dry, season with salt and pepper, and cook until just pink and opaque, about 2–3 minutes per side.
4. Return asparagus to the skillet. Add the cooked pasta, lemon zest, fresh chopped dill, and butter, and toss over low heat. Splash in a little reserved pasta water if needed to lightly coat and loosen, then adjust salt and pepper to taste.
5. Serve immediately.