Butterfly Shrimp over Asparagus Pasta

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We all have nights that you don’t have time to run to the grocery store before heading home for dinner. These nights happen to me more than I’d like to admit, but I try to keep myself prepared for them by keeping my freezer stocked and my pantry full.

This recipe for Butterfly Shrimp over Asparagus Pasta is a great “pantry meal;” almost all of the ingredients are made with things from your freezer or ingredients you almost always have on hand. The star of the recipe is those deliciously breaded SeaPak® butterfly shrimp on top of the pasta, because, let’s be honest, most dinners are better with a little bit o’ shrimp!

I picked up a Party Size box of SeaPak Butterfly Shrimp from my local Walmart, which you can find in the freezer section. (There are a few SeaPak varieties available, so for good measure, I also grabbed a Party Size box of Coconut Shrimp, yum!) Walmart may not typically be your first thought for frozen section seafood products, but SeaPak delivers solid quality seafood in a bunch of varieties (plus, they are super tasty). To save even more, there is a coupon for $0.75 off any SeaPak product available now!

The party size is great because you can either serve a crowd easily, or make as much as you want and freeze the rest for later. One box delivers 7 servings, so my fiance and I have them on hand for multiple meals!

Ingredients (serves 4):

• 1/2 of the party size box of Seapak Butterfly Shrimp
• 1/2 box (~6 oz) spaghetti
• 1 8 oz package frozen asparagus spears
• 4 tablespoons unsalted butter
• salt and pepper, to taste
• 1/2 cup chicken or vegetable broth
• 1/4 cup heavy cream
• 1/4 cup shaved Parmesan cheese
• the juice of 1/2 lemon (save the other 1/2 for serving)
• 1/4 cup parsley, chopped (optional)

Cook pasta according to package directions for “al dente.” Drain, saving about 1/3 cup of the pasta water. Set aside.

While waiting for the pasta to cook, bake the butterfly shrimp. Preheat your oven to 425°f. Add half of the shrimp in a single layer to a baking sheet. When the oven is preheated, add to the oven on the middle rack. Bake for 11-12 minutes, turning the shrimp over half way through.

Steam the frozen asparagus according to package directions, but cook for only half the time given on the package (they will finish cooking in the dish). Remove, and when cool enough to do so, chop into bite sized pieces (about 1 inch long).

Add the butter to a large saute pan over high heat. When melted, add the asparagus, stirring to coat.

Season with salt and pepper and cook for 2 minutes. Add in the broth and pasta. If there doesn’t seem to be enough liquid, add a bit of the reserved pasta water until you think there is enough liquid. Cook for another minute, stirring to combine.

Add in the heavy cream and Parmesan cheese, stirring to evenly coat everything in the mixture. Remove from heat and squeeze the lemon juice over the dish.

If using, sprinkle with parsley and mix to combine. Spoon into 4 separate bowls and top with the SeaPak butterfly shrimp.

What I like best about this recipe is that you can adjust it to substitute whatever you have on hand! Throw in some frozen peas or broccoli instead of the asparagus, or use a different type of pasta (rotini? bowties? whatever you want!). Just don’t forget the shrimp on top!

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