for when the weather has gotten just nice enough that you can eat on the deck.
1 lb. small pasta, cooked according to package directions and reserving 1/2 cup water
1/2 lb. asparagus, chopped into 1-inch pieces (can sub in peas, baby spinach, or broccoli!)
3 tbs butter
1 lb. shrimp, peeled and deveined
4 cloves garlic, minced
1/2 lemon
1/4 cup heavy cream/half-and-half
salt, pepper, and parsley to taste
parmesan to serve
place the asparagus/veggies in a large skillet with 1/2 inch of water. cover and boil for about two minutes until fork tender. drain asparagus and remove from heat.
in the same skillet over medium, add the butter and cook the shrimp. season with salt and pepper. when you flip the shrimp over, add the garlic and the asparagus back to the pot.
once everything is cooked through, combine the pasta and the butter/shrimp/asparagus. add heavy cream and pasta water to create a light, silky sauce. zest and juice the lemon. season with salt, pepper, and parsley to taste and serve with parmesan.