You caught me in the midst of a red-hot spring fling.

Two plates of lemon asparagus pasta with shrimp

Early each April, a long-time love returns to my life, and the two of us have a fleeting, fabulous affair. The object of my ardor: asparagus.

Two glasses full of asparagus spears

While I’m one of those veggie-loving weirdos who cherishes every edible in the jolly green garden (remember when I snuck beets into this fab chocolate cake?) asparagus wears the crown of my heart. I crave those crazy stalks.

Tragically for my asparagus-affection, asparagus has one of the shortest seasons of all vegetables. Brief April is asparagus prime time. Stalks explode with color and flavor—and frequently are placed on sale. Bonus! Best load up our carts and start cookin’.

In five days, I cooked six pounds of asparagus for Ben and me. Our favorite asparagus kitchen-baby so far: Lemon Asparagus Pasta with Roasted Shrimp. Say hello to a springtime bundle of joy!

Lemon asparagus pasta with roasted shrimp served on two white plates

Our bouncing Lemon Asparagus Pasta with Roasted Shrimp is dressed-for-success in a light, lemony, and easy healthy cream sauce. Forget the fussiness of traditional cream sauces, which require browning flour with butter as a base, then thickening with heavy cream. Instead, our easy cream sauce is a stealthy-healthy combo of skim milk and eggs. The eggs work as a thickening agent, adding body and extra protein to the sauce, without altering its taste. (This is not a breakfast-for-dinner situation, but let’s do that again soon!)

Pasta with lemon, asparagus, and roasted shrimp on a white plate

The cream sauce’s fresh flavor is grounded in zippy lemon zest, springy scallions, and a touch of garlic. We’re quick-cooking our asparagus in the same pot as our pasta (one less dish to wash—high five!), and our simple, oven-roasted shrimp is ready to toss with the sauce in less time than it takes me to find my misplaced cellphone in the morning (4-6 minutes).

A plate of creamy pasta with roasted shrimp and vegetables

{To make this dish vegetarian-friendly, simply omit the shrimp—it will still have oodles of substance and flavor.}

Lemon Asparagus Pasta with Roasted Shrimp is a super celebration of spring. Refreshing, packed with bright flavors, and a snap to prepare, healthy Lemon Asparagus Pasta with Roasted Shrimp will leave you more time to enjoy the sunshine and keep you feeling light on your twinkle toes.

Two plates of lemon asparagus pasta with shrimp

Asparagus season is precious. Let’s party while it lasts with Lemon Asparagus Pasta with Roasted Shrimp.

Two plates of lemon asparagus pasta with roasted shrimp

Lemon Asparagus Pasta with Roasted Shrimp

5 from 1 vote
Fresh asparagus and flavorful roasted shrimp tossed in a light, lemony, and easy cream sauce. A perfect springtime dish that's healthy and quick to prepare!

Total: 25 mins

Servings: 4 servings


  • 8 ounces raw shrimp (fresh or frozen and thawed) peeled and deveined with tails removed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 8 ounces whole-wheat fettuccine use brown rice pasta to make gluten free
  • 2 1/2 cups asparagus (about 1.5 pounds) tough ends removed and cut into 1-inch pieces
  • 1 tablespoon butter
  • 1/2 cup green onions, thinly sliced (white and green parts)
  • 1 teaspoon minced garlic, about 2 cloves
  • 1 1/2 teaspoons lemon zest, about 1/2 lemon
  • 3 tablespoons freshly squeezed lemon juice, about 1 lemon
  • 3/4 cup non-fat milk
  • 2 large eggs
  • 1 1/2 teaspoons dried dill (or 1 heaping tablespoon, fresh)
  • 1/8 teaspoon ground nutmeg


  • Preheat oven to 400 degrees. Place shrimp on a large baking sheet and toss with olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread in a single layer and roast for 4-6 minutes, or until just pink and no longer opaque. Set aside.
  • Bring a large pot of salted water to a boil. Add pasta and cook for 9 minutes. Add asparagus and cook 2 additional minutes. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
  • While the pasta cooks, melt butter in a large skillet over medium heat. Add the scallions, lemon zest, and garlic and sauté 1 minute. Add lemon juice and cook until liquid is almost evaporated.
  • Whisk together the milk and eggs until very well combined. Remove skillet from heat. Slow pour in the milk-egg mixture, whisking continually. Return pan to heat and cook, stirring constantly, until the sauce thickens slightly, about 4 minutes. Stir in the dill, remaining 1/2 teaspoon kosher salt, and nutmeg.
  • Add pasta, asparagus, and shrimp to the sauce. Toss to coat. Cook additional 2 minutes, then serve immediately.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m having a love affair with asparagus, too. It doesn’t taste as good as it did in Cali when it came from the ground hours before we ate it, but it’s good enough for me! :)

    1. I can’t imagine anything tasting better than fresh from the ground! WOW. Glad you are enjoying what we can get here in the Midwest at least. Let the asparagus love spread :)

    1. Asparagus is just the bees knees isn’t it? Thanks Cassie and hope you enjoy every asparagus stalk that comes your way this spring!

    1. Hi Becky,
      I used half a pound (8 ounces) and we were happy with the ratio. I wouldn’t go less, but I think you could definitely add in up to a quarter pound additional if you are in an extra-seafood lovin’ mood. Hope you enjoy it!

  2. You just made pasta so much less boring! All these flavors would make my taste buds sing with joy.

    1. Oh I do love a good taste bud song! Thanks Nicole. Since I eat pasta, oh 25x a week, switching it up is a must!

  3. mmmm love asparagus, this creamy pasta looks amazing and I love that there is shrimp in this too, perfect spring dish :)

  4. This is one of my favorite times of year because I can get cheap asparagus. We eat it several times per week!

  5. Gorgeous pictures! And this pasta sounds seriously amazing! Im obsessed with all things asparagus at the moment! Can’t wait to try this out!

  6. 6 pounds! my gosh girl that is lotsof asparagus…however i would be eating it up right there with you. i can not wait to make this dish…has some of my favorite things…asparagus….lemon…pasta…shrimp…oh wait that is like the title of your recipe. hahahaha see how much i like it :-)

    1. Hey Wendy!
      I usually do about a tablespoons for this amount of shrimp. Just enough to give the shrimp a nice light olive oil “bath.” Glad you like the looks of this pasta and hope you enjoy it!

  7. This dish is fabulous. My husband can’t do dairy so we subbed almond milk and it was still delicious. Also, best part was that I was able to whip it up in the time it took my husband to bathe our four month old. Now that’s success. Thanks, Erin!

    1. Hey Elisabeth! I couldn’t be happier that you guys loved this dish. Thanks for taking time to share your review, and I might have to try the almond milk version myself!

  8. Hahahaaa… after reading Ben’s Q&A all I can imagine is you both hauling all this stuff outside to do the photoshoot! Love it though. Beautiful pics of a delicious dish. Need to try this! xx