A spritz of lemon, a sprinkling of dill--tender shrimp and springtime asparagus don't need much to meld into a perfect pasta dish.
Try substituting broccoli for the asparagus.
Fresh, uncooked shrimp can be tightly covered and refrigerated for up to two days. Rinse with cold water and pat dry on paper towels before storing.
Asparagus, Shrimp and Dill over Fettuccine
Creamy Shrimp and Broccoli Rotini
Ham and Asparagus Lasagna
Orzo with Bacon and Asparagus
Linguine with Tarragon Vegetables