* This page may contain affiliate links. This means that I may receive a commission if you click through and make a purchase (at no cost to you). Thank you so much for connecting with me in this way. I'll be saving my pennies to rescue some precious little mini-ponies and buy them all Icelandic sweaters or those pony pajamas I keep seeing on Pinterest (big cheesy [thankful] grin from me).
It's nearly summer and around here that means bright fresh flavors that can be eaten alfresco. We especially love eating by the pool in summer. Since we live out there after 4:00 and it's hard to drag kids inside for dinner, fresh, easy food wins meal-time.
Regardless of whether you are eating this inside or out, file this under things you need to eat right now. The tangy, lemony sauce is creamy and light. The garlic has a little spicy bite, and the tiny little pastas fit into a spoon. Did I say that? Yes, anything is actually better in a bowl, eaten with a spoon. It's a thing. So good. Regardless of plate or bowl, file = things I need to eat right now.
LEMONY FARFALLINE WITH SHRIMP AND ASPARAGUS
serves 3 or 4 as a side dish
For the lemony dressing:
1/3 cup lemon juice | make it easy and use this
Zest of 2 lemons | I use this zester and no other
6 cloves garlic
150g plain Greek yogurt
1/3 cup mayo
Salt to taste*
1 cup uncooked Farfalline pasta, cooked according to package directions
1 pound Shrimp, peeled, chopped, steamed
1 pound fresh asparagus, chopped, steamed
parsley for garnish
Start by steaming the shrimp and asparagus and boiling the farfalline (they take awhile). While that is working, put all ingredients for the dressing into the container (or tall vessel) of immersion blender. I use this immersion blender. Let it sit in the refrigerator for 2 hours
Once the pasta is done, drain it and stir in the steamed, chopped shrimp and asparagus. Let it sit in the refrigerator for 2 hours. After 2 hours, combine the ingredients and refrigerate until ready to serve.
* use as much salt as you like. Not everyone uses the same salt and not all salts are created equal. I use himalayan pink sea salt almost exclusively. It has less sodium and isn't bitter like table salt.
This lemony farfalline pasta with shrimp and asparagus is really such an easy recipe to whip up and goes great with grilled chicken or flank steak. I hope you love it! Do you love easy food in the summer? All year? By the pool? Connect with me in the comments below!
AS FEATURED ON: