This vibrant pasta dish combines succulent grilled shrimp with the fresh, bright flavors of asparagus and lemon. A quick and easy weeknight meal that's both satisfying and elegant.

Follow The Directions

01

Step

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until al dente, about 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.

02

Step

While pasta cooks, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon.

03

Step

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add onion; cook, stirring occasionally, for 4 minutes, until softened and translucent. Add linguine, the reserved pasta cooking water, and 1/4 teaspoon black pepper. Cook just until pasta is tender and most of the water is absorbed, stirring frequently, about 4 minutes. Add lemon juice, chicken broth, 1/4 cup Parmesan cheese, and butter. Cook and stir 2 minutes more, until the sauce is creamy and emulsified.

04

Step

Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.

05

Step

Combine shrimp, remaining oil and pepper, and garlic in a medium bowl. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between pieces. Coat asparagus with cooking spray.

06

Step

Grill shrimp skewers and asparagus (place across the grates), covered, until shrimp are opaque and slightly charred, and asparagus is crisp-tender, 4 to 6 minutes, turning once.

07

Step

Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup Parmesan cheese, and lemon zest.