This is a recipe that perfectly suits one of my favourite times of the year! Not just because spring means that FINALLY the weather starts to warm up and the garden can get started, but because asparagus is once again locally available! (Something I am intrigued to test -out in the garden but haven’t quite got there yet!).

This recipe makes 4-6 servings and can keep well as leftovers for a day or two. It tastes nice cold as well!

What you will need:

2 cups of pasta noodles (linguini, rotini etc.)
2 tbsp extra virgin olive oil
4 garlic cloves, minced
1 tsp red pepper flakes
1 ¼ pound large shrimp (thawed, detailed and peeled)
Approximately 6-8 asparagus spears
Salt and pepper to taste
4 cups baby spinach (washed and trimmed)
½ cup fresh grated parmesan cheese (plus extra for sprinkling on top)
2 Tbsp. parsley
2 Tbsp. fresh lemon juice

Directions:

Bring a large pot of salted water to the boil and add the pasta.

In a skillet, heat 1 1/2 Tbsp olive oil. Add the garlic and red pepper flakes and let the flavours infuse (roughly 2-3 minutes on low- medium heat).

Wash and trim asparagus spears and cut them into 2-inch length chunks.

Sauté the asparagus with the garlic until just slightly tender (about 4 minutes).

Add the shrimp and cook until they start to turn pink.

Add the spinach and stir it in allowing it to wilt slightly on low heat.

Drain the cooked pasta and add this back into the pot with a little olive oil, garlic, and grated parmesan.

Add the lemon juice to the shrimp-asparagus mixture and lightly mix in. Add salt and pepper to taste.

Immediately serve the pasta and top with shrimp asparagus mixture and a little extra grated parmesan. Garnish with fresh chopped parsley and a lemon wedge.

This is such a fresh, fragrant dinner that has spring and the warmer weather it brings written all over it!