Description
Tender shrimp, crisp asparagus, and delicate angel hair pasta tossed in a bright lemon-herb sauce. Ready in under 30 minutes.
Ingredients
Scale
- 1 pound angel hair pasta
- 1½ pounds large shrimp, peeled and deveined
- 1½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 6 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 6 tablespoons butter, divided
- 3 tablespoons olive oil, divided
- ½ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon salt, plus more for pasta water
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- 1. Bring a large pot of salted water to boil for pasta.
- 2. Pat shrimp dry and season with salt and pepper.
- 3. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook shrimp 1-2 minutes per side until pink. Remove and set aside.
- 4. Add 2 tablespoons butter and asparagus to same skillet. Cook 3-4 minutes until tender-crisp.
- 5. Add garlic and cook 30 seconds until fragrant.
- 6. Pour in wine and simmer 1-2 minutes to reduce.
- 7. Cook angel hair pasta according to package directions. Reserve 1 cup pasta water before draining.
- 8. Add pasta to skillet with asparagus. Toss with pasta water as needed.
- 9. Return shrimp to skillet with lemon juice, zest, and remaining butter.
- 10. Remove from heat and add herbs and Parmesan. Toss and serve immediately.
Notes
Best served immediately while hot. Store leftovers up to 3 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 35g