Description
A light and speedy pasta toss featuring sweet shrimp, crisp asparagus, and delicate angel hair pasta, ready in about 20-25 minutes.
Ingredients
- 8 oz angel hair pasta
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup chicken broth
- 1/2 tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the angel hair according to package directions until al dente, usually 3-4 minutes. Reserve about 1/4 cup of pasta cooking water, then drain and set aside.
- While the pasta cooks, heat a large skillet over medium heat and add the olive oil.
- Add minced garlic and red pepper flakes to the hot oil. Stir for about 30–60 seconds until fragrant, being careful not to let the garlic brown.
- Increase heat slightly and add shrimp in a single layer. Cook for 2-3 minutes, flipping once, until shrimp turn pink and opaque. Transfer shrimp to a plate.
- Add asparagus to the same skillet and pour in the chicken broth. Sauté for 3-4 minutes until asparagus is bright and tender-crisp.
- Return the shrimp to the skillet and gently toss with the asparagus. Add the cooked angel hair and a splash of reserved pasta water for a looser sauce. Toss to coat.
- Season with salt and pepper to taste. Serve warm with grated Parmesan cheese on top.
Notes
For a gluten-free option, use gluten-free angel hair or thin spaghetti. You can also substitute with white wine for a depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian