Shrimp and Asparagus Pasta

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Prep Time10

Cook Time10

Course: Dinner

Cuisine: American

Servings: servings

Heat oven to 425°F. Line a baking sheet with foil for easy cleanup, set aside.
In a medium bowl, toss shrimp with 1 Tbsp oil, lemon zest, garlic, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper. Set aside to marinate while preparing other ingredients.
Cook pasta according to package directions. Before draining, reserve one cup of pasta water. Drain pasta and return to pot. Toss with a little olive oil to keep if from sticking.
On the prepared baking sheet, toss asparagus with 1 Tbsp oil and ¼ tsp each salt and red pepper flakes. Roast in the oven for 5 minutes.
After asparagus has cooked for 5 minutes, remove sheet from oven. Nestle shrimp on baking sheet with asparagus, return sheet pan to oven and continue roasting until shrimp are opaque throughout and asparagus is just tender, about 5 more minutes.
Remove sheet pan from oven, pour the shrimp, asparagus and all accumulated liquids in the pan over the pasta. Top with fresh grated parmesan cheese. Toss to combine. If pasta is a bit dry, add a little of the pasta water a tablespoon or two at a time until desired consistency is reached. Taste and season with more salt and pepper if needed. Serve with more parmesan and lemon slices to squeeze over the pasta if desired.

Leftovers can be stored in the fridge in an airtight container for up to 2 days.