Please ensure Javascript is enabled for purposes of website accessibility


Courtesy of The Remedy Kitchen


  • 1 bunch of asparagus
  • 1 lb. large raw shrimp, peeled & deveined
  • 18 Tbsp unsalted butter, divided
  • 2 cloves garlic, minced
  • 1 pound linguine pasta
  • 12 fresh sage leaves
  • 2 lemons
  • 1-1/2 cups freshly grated Parmigiano Reggiano


  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground paprika

Optional toppings

  • Extra Parmigiano Reggiano
  • Flat leaf parsley, chopped
  • Lemon wedges
Brown Butter Sage Pasta


  1. Let shrimp sit in a bowl of cold water to defrost (if frozen).
  2. Cut asparagus in 1-inch pieces. Submerge in boiling water for 1 minute, transfer to ice water for 1 minute. Remove asparagus from water and set aside.
  3. Cook pasta following package instructions.
  4. As past cooks, melt the 8 Tbsp butter in a large skillet over medium heat. Add sage leaves.
  5. Continue stirring the butter for about 7 minutes until you see browned bits and the sage leaves look crispy. Stir in juice from 1/2 lemon.
  6. When the pasta is done, scoop out 1 cup of pasta water and set it aside. Drain pasta and add to the brown butter, using a tong to toss. Pour reserved cup pasta water in and continue stirring until the sauce thickens. Add Parmigiano Reggiano.
  7. Combine Italian seasoning, salt, ground black pepper, ground paprika. Completely pat dry your shrimp and then coat with seasoning.
  8. Add 8 Tbsp of butter and garlic to skillet, stirring frequently. Add shrimp and cook 2-3 minutes per side. Remove from heat, drizzle with juice from 1/2 lemon and add to pasta.
  9. Using same skillet, melt 2 Tbsp of butter and cook asparagus for 2-3 minutes depending on size. Season with same seasoning used for shrimp.
  10. Add asparagus to pasta and shrimp. Toss to combine and add toppings as desired. Enjoy!