The Starving Chef Recipe: One Pan Smoky Citrus Shrimp Pasta

Nothing to be crabby about here.

By Felicia Vargo, The Starving Chef

It’s springtime, which means it’s time to infuse your food with the freshest flavors of spring, along 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.

For step-by-step instructions with photos, click here.

One Pan Smoky Citrus Shrimp Pasta

Prep time: 10 minutes
Cook time: 20 minutes
Makes: 4-6 servings


1 lb. shrimp, peeled and deveined
3-4 T olive oil
1 T liquid smoke
½ C red onion, chopped
2 T garlic, minced
½ lb. asparagus, chopped
8-10 cherry tomatoes, halved
2 lemons, juiced and a few slices reserved
2 oranges, juiced and a few slices reserved
½ C whipping cream
1 T sriracha (optional)
1 cup seafood stock (optional, reserve pasta water if not using)
1 box mini shell pasta

Here’s How

  1. 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.
  2. 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.
  3. Add in the lemon juice, orange juice, liquid smoke and shrimp. Cook until the shrimp is pink and tender, about one to two minutes per side.
  4. 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.

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Categories: Food & Dining