Grilled Shrimp Scampi Pasta with Asparagus

In a large bowl, prepare the marinade by combining the minced shallots, 1 tablespoon of minced garlic, 1/4 cup of extra virgin olive oil, 1/4 cup of lemon juice, 1 tablespoon of lemon zest, 2 teaspoons of minced herbs, salt, and pepper. Gently fold in the shrimp, cover, and refrigerate for at least 15 minutes and no more than 45 minutes because you don’t want the citric acid from the lemon to start to cook with shrimp.

While the shrimp is marinating, prepare the asparagus by peeling the bottom skins and setting aside. Start a pot of salted boiling water for the pasta and cook until slightly undercooked (about 8-10 minutes).

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 tablespoon of minced garlic and cook until fragrant. Stir in 1 tablespoon of lemon juice, 1 1/2 cups of fish or vegetable broth, and 1/4 cup of cream (if using). Bring the mixture to a boil and let it reduce by about half.

Drain the pasta and add it to the skillet with the sauce. Stir in 1/2 cup of Parmesan cheese, cover, and set aside.

Preheat a grill pan over medium-high heat and lightly coat with olive oil. Add the asparagus, lightly spray with olive oil, and cook until just tender. Slice the cooked asparagus into bite-sized pieces and add them to the skillet with the pasta.

Grill the marinated shrimp for about 2 minutes per side, working in batches if necessary to avoid overcrowding the pan. Once all the shrimp are cooked, return them to the grill pan and add the remaining marinade to deglaze the pan, scraping up any browned bits.

Add the grilled shrimp to the skillet with the pasta and asparagus, tossing to combine. Sprinkle with additional Parmesan cheese and serve immediately. Enjoy your Grilled Shrimp Scampi Pasta with Asparagus!