Ingredients
Scale
- 8 ounces angel hair pasta
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining olive oil and garlic. Sauté for 30 seconds until fragrant.
- Add the asparagus to the skillet and cook for 3-4 minutes until tender but still crisp.
- Return the cooked shrimp to the skillet, add the lemon juice, and toss everything together.
- Combine the cooked pasta with the shrimp and asparagus mixture. Toss to combine and heat through for 1-2 minutes.
- Garnish with chopped parsley and serve immediately.
Notes
- Use fresh, high-quality shrimp for the best flavor.
- You can substitute lemon with lime for a different citrus twist.
- This dish pairs well with a light white wine or sparkling water with lemon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sauté, boil, toss
- Cuisine: Italian-inspired seafood
- Diet: Gluten-free option available if using gluten-free pasta
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg