Ingredients
4
4 servings
- •½ (16 ounce) package angel hair pasta
- •¼ cup butter, divided
- •1 (16 ounce) package frozen peeled-and-deveined shrimp
- •½ cup diced onion
- •2 teaspoons minced garlic
- •¾ cup diced tomatoes
- •1 bunch fresh asparagus spears, trimmed and cut into 1-inch pieces
- •salt to taste
- •¼ cup grated Parmesan cheese, or to taste
- •4 wedges lemon (Optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
- Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
- Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
- Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.
Nutritional Facts
Per 4 servings
- Calories: 416
- Carbohydrate: 41g
- Fat: 16g
- Fiber: 6g
- Protein: 30g
- Sugar: 5g
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