serves 2-3

  • 3 tbsp olive oil
  • 1 cup cherry tomatoes
  • 1/3 bunch asparagus (8-10 spears), trimmed and cut into 1-inch pieces
  • 8-10 oz linguine or fettuccine pasta
  • 3 tbsp butter (or more)
  • 4 cloves of garlic, minced
  • 1 lb large shrimp, shell removed and deveined
  • 1/2 lemon
  • 3 cups baby spinach
  • 1/2 - 1 tsp chili flakes
  • Salt & pepper
  • Freshly grated parmesan cheese for serving
  1. Preheat oven to 400F. Place cherry tomatoes and asparagus on a foil-lined baking tray. Drizzle 2 tbsp olive oil, sprinkle 1 tsp salt and 1/2 tsp black pepper; toss well to coat. Bake for 15-20 minutes until tender.
  2. In the mean time, cook pasta according to package instructions. Drain, rinse with cold water and set aside.
  3. Heat 1 tbsp butter and 1 tbsp olive oil on skillet over medium-high heat. Add 1/2 of the minced garlic and shrimp (adjust heat to prevent garlic from burning). 
  4. Cook shrimp for about 1 minute on each side while drizzling in some lemon juice (about 1-2 tbsp) over shrimp. Season with salt and pepper.
  5. Add cherry tomatoes, asparagus, spinach, remaining minced garlic and chili flakes. Mix well.
  6. Lower the heat to medium and add cooked pasta. Add 2 tbsp (or more) of butter and coat well.
  7. Drizzle in remaining lemon juice and season with salt & pepper. Cook until spinach is wilted and shrimp is cooked through.
  8. Transfer to plate and top with freshly grated parmesan cheese. Enjoy!