Quick Garlic Shrimp Asparagus Mushroom Pasta Recipe 30 Min

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (usually 1-2 minutes less than suggested).
2. About 3 minutes before the pasta is finished, add the cut asparagus directly into the boiling pasta water.
3. Before draining, scoop out about 1 cup (240 ml) of the starchy pasta cooking water and set aside. Drain the pasta and asparagus immediately and set aside.
4. In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Add the sliced mushrooms and cook without stirring for 2 minutes to brown, then sauté until they release their moisture and turn golden brown (about 5-7 minutes total). Remove mushrooms from the pan and set aside.
5. Add the remaining 2 Tbsp olive oil and 2 Tbsp butter to the same skillet over medium-high heat. Season the dry shrimp well with salt and pepper. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and just cooked through. Remove shrimp from the pan immediately and set aside with the mushrooms.
6. Lower the heat to medium. Add the minced garlic and optional red pepper flakes to the skillet, cooking gently until fragrant (about 30 seconds—do not let it burn).
7. Pour in the white wine (or broth). Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 1 minute.
8. Add about 1/2 cup of the reserved pasta water and the lemon juice. Bring back to a gentle simmer.
9. Add the drained pasta, asparagus, and mushrooms back into the skillet. Toss everything vigorously to coat. Stir in the grated Parmesan cheese until the sauce thickens slightly. Add more pasta water if the sauce seems too tight.
10. Gently fold in the cooked shrimp. Toss lightly once more. Serve immediately, garnished generously with fresh parsley and extra Parmesan.