Celeriac Spaghetti with Shrimp and Asparagus

Share On Facebook
Share On Twitter
Share On Pinterest
Contact us

Welcome to Spaghetti Western Wednesday! No, this is not a real thing. But it is something my husband and I celebrated recently. Festivities included eating spaghetti and watching a spaghetti western.

For those who may be unfamiliar with the term, a ‘Spaghetti Western’ is an American western movie filmed in Italy. The most popular Spaghetti Western is ‘The Good The Bad and The Ugly,’ which is, hands down, my all time favorite movie.

Fact: 1968 Clint Eastwood is my celebrity crush. Something about that poncho.

Although I don’t actually think Clint Eastwood was scarfing bowls of spiralized vegetable noodles on the set in between takes, I like to think he’d enjoy this dish if he came to our home for dinner.

So let’s talk celeriac. I know, I know, celeri-what? Celeriac is the knobby root of a specific variety of celery. It’s often labeled ‘Celery Root’ in the produce isle and if you’re a fan of celery you’ll enjoy the root as well. It’s a little starchy, has a mild celery flavor, and is my new favorite for spiralizing.

The celeriac noodles get sautéed in seasoned oil then tossed with roasted asparagus, mushrooms, and shrimp. A squeeze of lemon and a handful of walnuts tops the dish. Walnuts pair so well with celery so they were a natural addition to this meal.

Of course, if you’re like my husband and not on the vegetable noodle bandwagon (yet), you can absolutely use regular spaghetti. Just cook the pasta according to the package directions and toss with the rest of the ingredients.

This celeriac pasta is bright, delicious, and perfect for spring. If you haven’t tried celeriac, give it a whirl and I bet you won’t be disappointed. And Clint Eastwood, if you’re reading this, the dinner invitation is still open.

 Celeriac Pasta with Shrimp and Asparagus

Serves 2

  • 8 Oz. Raw Shrimp, peeled and deveined
  • 1 Bunch Asparagus
  • 8 Oz. Baby Bella or White Mushrooms, sliced
  • 1 Tbsp Olive Oil
  • Salt
  • Pepper
  • 1 Medium Celeriac, spiralized
  • 1 Tbsp Olive Oil
  • 1 Garlic Clove, crushed
  • 1/2 Tbsp Dried Oregano
  • 1 Tsp Chili Flakes
  • Zest from 1 Lemon
  • Juice from 1 Lemon
  • 1/4 Cup Walnuts

Preheat the oven to 400. Place the shrimp, asparagus, and mushrooms on a sheet pan, drizzle with olive oil and season with a pinch of salt and pepper. Place the pan in the oven and roast for 10-12 minutes, until the shrimp is pink and opaque.

While the shrimp is cooking, heat a large pan over medium heat and add a tablespoon of olive oil. Add the crushed garlic, oregano, and chili to the oil and allow to simmer for about 2 minutes, being careful not to burn the garlic. Toss the celeriac noodles in the oil and toss to coat. Cook the celeriac for 4-5 minutes. (If you’re using regular pasta, cook until according to the package directions, drain, then toss in the oil mixture) Remove from the heat and add noodles to a large bowl. Toss with the shrimp, asparagus, and mushrooms. Portion the mixture into two bowls and squeeze fresh lemon juice over the top. Sprinkle with zest and walnuts, serve, and enjoy!