I have been wanting to make a pasta with lemon and garlic for awhile now. For a long time, I actually didn’t like lemony tasting anything. To this day, I still do not like lemonade and I find lemon water to be repulsive. Every single time I tell people this, they’re in shock! It’s way too acidic for me. But, my mind is starting to change when it comes to cooking with lemon. Lemon pepper chicken wings are so good. I was inspired to make this lemon garlic shrimp asparagus linguine after thinking about lemon pepper chicken wings.
Instead of using chicken for this recipe, I chose to use shrimp. I made shrimp spring rolls yesterday and they were so good. Shrimp is one of my favorite meats because shrimp is so versatile. The only dish I do not like that is made with shrimp is shrimp scampi. Shrimp scampi is bland and contains too much fat. If you have a good shrimp scampi recipe, send it to me. I am convinced it’s the worst shrimp dish in the world.
How to make lemon garlic shrimp asparagus linguine:
The first thing you should do is buy some of Banza’s Chickpea Linguine. I use Banza pasta for every single one of my pasta recipes. This is due to the fact it’s high in protein, and you can’t actually tell that it’s made from chickpeas!
Also, I want to mention that you do not have to use Meyer lemons. I used Meyer lemons because that’s all I have in the house at the moment. In fact, I prefer Meyer lemons over regular lemons. I think they’re so much more flavorful.
As for the oil used in this lemon garlic shrimp asparagus linguine recipe, I used avocado oil. For some strange reason, I never buy Olive Oil whenever I go to the store. Olive oil, ghee, or even grape seed oil would be phenomenal in this recipe. Use whatever you have on hand! I just buy avocado oil because it’s one of the healthiest cooking oils on the planet.
Lastly, I decided to keep it simple with the seasoning here. I used lemon pepper seasoning, herbs de provence, sea salt, black pepper, garlic powder, onion powder, and smoked paprika. The smoked paprika works so well with the ingredients here. This is completely optional if you’re not a fan of too much spice. I did use very little of it though, so it isn’t overwhelming.
Want more recipes?
- Fire Roasted Tomato Pumpkin Pasta
- Vegan Spinach & Artichoke Pasta
- Black Truffle Alfredo Pasta
- Cheesy Macaroni & Cheese
- 24 pieces Raw Shrimp (peeled and deveined)
- 1 box Banza Chickpea Linguine
- 25 pieces Fresh Asparagus, chopped
- 3 Meyer Lemons, juiced
- 4 Garlic Cloves, minced
- 4 tbsp Avocado Oil
- 1/2 White Onion, chopped
- 2 tsp Lemon Pepper Seasoning (Use Mrs. Dash since it contains NO salt)
- 2 tsp Herbs De Provence
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Smoked Paprika
- Handful of fresh Parsley
- Start by cooking the pasta according to instructions. While waiting for the pasta to cook, rinse and chop the fresh asparagus, onion, and garlic cloves.
Once done, drain and rinse the pasta. Set aside.
- Heat a non-stick skillet over medium-high heat and add in two tbsp avocado oil, minced garlic cloves, and onion. Saute for a few minutes and then add in the raw shrimp and asparagus.
- Once the shrimp has turned pink, add in the linguine. Stir until the shrimp, onions, and garlic are combined. Now add in the spices and the juice of three Meyer lemons and the remaining avocado oil. Mix and then reduce the heat to low. Add in fresh parsley.
- Season this recipe to taste! Start off with very little of the spice blend and then add it to the pasta. When you under season, you can always add more if needed. This mix was perfect for me.
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