Ingredients
Scale
- 8 oz angel hair pasta
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the angel hair pasta in salted boiling water 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 shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add the remaining olive oil and minced garlic, sauté until fragrant, about 30 seconds.
- Add asparagus and cook until tender-crisp, about 3-4 minutes.
- Stir in butter and lemon juice, then return shrimp to the skillet. Toss to combine and heat through.
- Serve the shrimp and asparagus over the cooked angel hair pasta, garnished with chopped parsley.
Notes
- You can add a pinch of red chili flakes for some spice.
- For extra flavor, sprinkle with grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy,Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 195mg