It’s springtime, which means it’s time to infuse your food with the freshest flavors of spring, with a hint of summer heat.
This dish is bursting with smoky umami flavor that plays beautifully with the sweetness and tang of oranges and lemons.
With some of the freshest spring veggies – like asparagus, cherry tomatoes and crisp red onion – this pasta dish is great served hot OR chilled as a pasta salad.
Served with a crusty slice of ciabatta for dipping in the leftover sauce, this dish will officially induct you into the warmth of spring.
One Pan Smoky Citrus Shrimp Pasta
- 16 oz shrimp peeled
- 3 tablespoons olive oil
- 1 tablespoon liquid smoke
- ½ cup red onion chopped
- 2 tablespoons garlic minced
- 8 oz asparagus chopped
- 10 cherry tomatoes sliced in half
- 2 lemons juiced & a few slices reserved for serving
- ½ cup whipping cream
- 1 tablespoon sriracha
- 1 cup seafood stock optional – use reserved pasta water to sub
- 1 box mini pasta shells
- Prepare the pasta according to the instructions on the box. Rinse and set aside when cooked al dente. Reserve one cup of the pasta water OR measure out one cup seafood stock.
- In a large skillet over medium high heat, add the olive oil, tomatoes, onions, and garlic. Cook until the tomatoes have started to release their moisture, about five minutes, then add the asparagus and cook until it is tender and vibrant green.
- Add in the lemon juice, orange juice, liquid smoke and shrimp. Cook until the shrimp is pink and tender, about 1-2 minutes per side.
- Stir the cooked pasta into the shrimp and vegetables. Add the reserved water or seafood stock. Bring to a simmer, then reduce the heat and pour in the heavy cream. Stir well to combine.
- Stir in the sriracha, if using, for a hint of heat. Let the pasta simmer until the liquid has reduced, about five more minutes. Serve garnished with fresh lemon and orange, and alongside a piece of crusty bread with butter. Enjoy.