Lemon Garlic Parmesan Shrimp Pasta
Ingredients
- 8 ounces dried pasta (I use short pasta)
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 4 garlic cloves, minced
- 1 1/2 pounds large shrimp, peeled and deveined
- Salt and ground black pepper to taste
- 1 teaspoon Italian seasoning
- Juice and zest of 1 lemon
- 1 pound asparagus, ends trimmed and cut into 2 inch pieces
- 1 (14.5-ounces) jar Prego® Homestyle Alfredo Sauce
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Lemon slices and chopped parsley for garnish, (optional)
Instructions
- Cook the pasta in boiling salted water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Stir in half the garlic and cook for about a minute or until fragrant. Add the shrimp and season with salt and pepper to taste. Cook the shrimp for about 2 minutes. Add the Italian seasoning and lemon juice. Stir to combine trying to turn the shrimp so they cook on the both sides. Cook for about 1 minute or until the shrimp start to turn pink. Transfer the shrimp and any collected juices to a bowl. The shrimp will finish cooking in the sauce.
- Add the remaining butter to the same skillet and melt over medium high heat. Stir in the garlic and cook for about a minute or until fragrant. Add the asparagus and cook for about a minute or until they start to become bright green. Stir in the lemon zest.
- Add the Parmesan sauce to the skillet and cook for about 4 minutes or until the sauce is heated through. Return the shrimp to the skillet and stir in the Parmesan cheese. Lower the heat and simmer for about 2-3 minutes.
- Add the drained pasta to the skillet and mix to combine. Serve immediately topped with extra Parmesan cheese, chopped parsley and lemon slices (optional).
Nutrition
Calories: 396 kcal, Carbohydrates: 32 g, Protein: 33 g, Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 313 mg, Sodium: 1081 mg, Potassium: 346 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 877 IU, Vitamin C: 10 mg, Calcium: 294 mg, Iron: 5 mg
