Description
A light and bright shrimp and asparagus dish ready in about 20 minutes, perfect for weeknight dinners or special occasions.
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 or vegetable broth
- 1/2 tsp red pepper flakes
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a rolling boil. Add the angel hair and cook according to package directions until al dente (3–4 minutes). Reserve 1/4 cup of the pasta cooking water before draining.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 30–60 seconds until fragrant.
- Add the shrimp in a single layer and cook for 2–3 minutes, flipping once until pink and opaque. Remove the shrimp from the skillet.
- In the same skillet, add asparagus and broth. Sauté for 3–4 minutes until bright green and tender-crisp.
- Return shrimp to the skillet, add the cooked angel hair, and a splash of reserved pasta water. Toss gently to combine.
- Season with salt and pepper. Serve warm with grated Parmesan cheese.
Notes
Use gluten-free pasta if needed. For a richer finish, stir in 1–2 tbsp butter at the end.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian