Description
A delightful dish that combines tender angel hair pasta with succulent shrimp and crisp asparagus, perfect for any occasion.
Ingredients
- 8 oz angel hair pasta
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup chicken or vegetable broth
- 1 tbsp lemon juice
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the angel hair pasta according to package instructions. Once done, drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Sauté the minced garlic until fragrant, then add the shrimp. Cook for 3-4 minutes, or until the shrimp turns pink and opaque. Remove the shrimp and set aside.
- In the same skillet, add the asparagus. Sauté for about 3-4 minutes, keeping them tender yet crisp.
- Pour in the broth and lemon juice, stirring well to combine. Return the cooked shrimp to the skillet.
- Add in the cooked pasta and season with salt and pepper. Toss gently to combine everything.
- Serve immediately, topped with grated Parmesan cheese.
Notes
Store leftovers in an airtight container for up to three days. Reheat gently to avoid overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian