Spaghetti with White Wine Garlic Sauce
This Spaghetti with White Wine Garlic Sauce is tasty enough for a family feast, or just a casual night sitting by the fireplace!
Servings: 6 servings
Calories: 509kcal
Ingredients
- 1 16-oz. box De Cecco spaghetti
- 1 Tbsp olive oil
- ½ pound asparagus spears chopped into 1” pieces
- 2½ tsp garlic minced
- ½ tsp crushed red pepper flakes
- 2 Tbsp lemon juice ~1 large lemon
- ½ cup dry white wine i.e. Chardonnay, Pinot Grigio, Sauvignon Blanc
- 3 Tbsp unsalted butter
- 1 14-oz. can artichoke hearts, drained and chopped
- 1 pound jumbo shrimp peeled and deveined
- ½ tsp kosher salt
- ½ tsp black pepper
- ⅓ cup Italian parsley chopped
- 2 Tbsp lemon zest ~2 large lemons
- ½ cup Parmesan cheese
- 1 cup cherry tomatoes halved
Instructions
- Cook spaghetti in salted water according to package instructions; drain pasta and set aside. (Note: After cooking, reserve ½ cup of the pasta water.)
- Meanwhile, add olive oil to a large skillet and place over medium heat. Once hot, add asparagus and sauté for 3-4 minutes. Add garlic and red pepper flakes and continue sautéing for 1-2 more minutes, stirring frequently.
- Add lemon juice, white wine, butter, artichokes and shrimp to skillet. Increase heat slightly and simmer for 5-7 minutes, or until liquid has reduced by about half and shrimp are opaque in the center and fully cooked.
- Add ¼ cup of reserved pasta water along with the salt, pepper, parsley and lemon zest; stir until well combined. Add Parmesan cheese and cooked spaghetti, tossing until well coated. Stir in cherry tomatoes.
Nutrition
Calories: 509kcal | Carbohydrates: 64g | Protein: 30g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 1174mg | Potassium: 420mg | Fiber: 5g | Sugar: 4g | Vitamin A: 980IU | Vitamin C: 20mg | Calcium: 251mg | Iron: 4mg