Peas and fresh asparagus tossed with bowtie pasta and shrimp. Lemon, dill, garlic, and onions make this dish flavor packed. A sprinkle of feta cheese finishes it off!
A fresh, bright, low calorie bowl of yum!
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It’s Spring…I’m calling it! I don’t care if there’s cold rain and “wintery mix” predicted the next couple of days.
The birds are singing, the grass is turning green, and the trees are budding.
So I’ve been craving something fresh and bright and this pasta dish checks all the boxes.
Asparagus and peas and lemon and dill and shrimp…I can’t wait to dig in!
Start by getting the pasta going. Just cook it according to the instructions on the box.
So while that’s going, heat a large skillet over medium high heat and add the olive oil. When the oil is shimmering (it should only take a couple of minutes) add the onion, garlic, and asparagus.
Cook it for it for 5-6 minutes then add the peas and shrimp. No need to thaw the peas. but you do need to thaw the shrimp.
No worries if you forget. Just put it in a colander or strainer and run cold water over it until it’s thawed.
Look how vibrant and green the veggies are!
Drain the pasta and toss it in the pan with the dill, lemon zest, lemon juice, and feta cheese.
You can’t see the lemon juice but, trust me, it’s there.
Give it a good toss to combine. Cook it a few more minutes to make sure the shrimp and peas are heated through. Add salt to taste.
Be sure to try this Shrimp Scampi Linguine next!
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