Pasta with shrimp and asparagus

Servings: 3-4 servings

Los Angeles, Ca, April 14, 2014-Shrimp, pasta and asparagus are a perfect combination for spring and this Lemon Shrimp and Asparagus recipe will leave you and your guests looking for more.

As a chef, your biggest concerns are: one, pleasing your taste buds and two, pleasing the taste buds of those around you. This recipe was created with lots of thought in mind to please a hostess at a recent party I attended.

For this party in particular, the hostess (an amazing party planner) created a list of necessary dishes for her pot luck party to be complete. After assessing what everyone else was bringing and what I had available this Lemon Shrimp and Asparagus dish created itself.

When the dish was placed with all the others, I felt a sense of satisfaction and the next day when the hostess complemented my dish and suggested I write the recipe I knew I had created a winner. I had achieved success in creating a dish that everyone, including myself, enjoyed.




In a large pot, add 4 quarts of water. Bring the water to a boil and add two large chef pinches of salt (around ½ tablespoon). Next, cook the pasta to al dente and remove the water from the pasta. Set aside.

In a large sauté pan, heat butter and olive oil. When the butter has melted, add sliced shallots to the pan and cook them until they’re soft and aromatic. Then, sauté the asparagus with the shallots until the asparagus are soft. Add the pasta a little bit at a time and mix until the pasta is completely incorporated.

In another sauté pan add butter and olive oil. When the butter is completely melted add the onions to the pan, season with salt/pepper and sauté them until they are aromatic, soft and transparent. Next, add the shrimp to the pan and season them with salt and pepper. Cook the shrimp for a few minutes and then add white wine (add the wine off the fire and then put the pan back on). Keep the heat at a medium for 1-2 minutes until the alcohol has cooked out and then add the lemon juice and turn the fire to a medium high. Finally, bring the liquid to a simmer and finish cooking the shrimp for 2 more minutes, add green onion and then pour the shrimp and liquid mixture over the pasta. Toss everything together and serve.


20 Shrimp

1 bunch of asparagus, sliced on an angle

1 ½ cups of orecchiette pasta

3 shallots, peeled and sliced

3 green onions, sliced on an angle

½ yellow onion, diced small

2 lemons, juiced

½ cup white wine

½ stick of unsalted butter

2 tablespoons olive oil