Ingredients
Scale
- 8 oz angel hair pasta
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 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 olive oil over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add garlic and red pepper flakes, cook for 1 minute until fragrant.
- Add asparagus and cook for 4-5 minutes until tender-crisp.
- Return shrimp to the skillet, add lemon juice, and toss to combine. Season with salt and pepper.
- Combine cooked pasta with the shrimp and asparagus mixture. Toss to coat evenly.
- Garnish with chopped parsley and serve immediately.
Notes
- For extra flavor, add a splash of white wine or a sprinkle of grated Parmesan cheese.
- Adjust seasoning with lemon and red pepper flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 180mg