Lemon Asparagus Pasta with Roasted Shrimp

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


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.


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!


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!)


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).


{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.


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

Lemon Asparagus Pasta with Roasted Shrimp

Yield: 4 servings
Total Time:
25 mins
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!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add pasta, asparagus, and shrimp to the sauce. Toss to coat. Cook additional 2 minutes, then serve immediately.
Course: Main Course
Cuisine: American
Keyword: Healthy Pasta Dinner Recipe, Lemon Asparagus Pasta with Roasted Shrimp

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  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! :)

    • 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 :)

  2. I’m loving these flavor combinations. We LOVE asparagus!!

  3. How much shrimp do you do? This looks fantastic! Can’t wait to try it!

    • 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!

  4. Such a gorgeous, simple spring dish! This looks so delicious!

  5. I seriously love asparagus! The flavour combo sounds absolutely delish!

  6. This has all my favorite components of a great pasta meal!! looks absolutely delish!!

  7. Shrimp AND asparagus… in pasta!?! This was made for me, huh?! Love it, Erin.

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

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

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

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

  13. Oh Arin, this pasta with the shrimp looks absolutely mouth-wathering!

  14. 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 :-)

  15. Erin, this looks fantastic! How much olive oil for the shrimp? Is it according to taste?

    • 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!

  16. 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!

    • 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!

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  19. 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

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  24. This recipe is definitely up my alley! Looking forward to trying it. Pinning it right now!

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